Pasta and LeftoversAs receitas lá de casa
200 grams bow-tie pasta (bicolor)
1 cod fillets (cooked and shredded)
olive oil (to taste)
1 onions (large)
100 grams fresh mushrooms
salt (to taste)
1/2 red bell pepper
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1Place the eggs in a saucepan filled with water and bring to a boil. Once water boils, cook the eggs for 11 minutes. Drain, cool, peel and chop.
2In another large saucepan or pot, cook the pasta to al dente in salted boiling water.
3When the pasta is done, drain and rinse under cold water.
4Add some olive oil to a large skillet and turn stove to medium heat.
5Add the chopped onion, sliced leeks and sliced mushrooms to the skillet. Season with salt and cook until golden.
6Add the sliced red bell pepper and the shredded cod.
7Mix well and check the seasoning.
8In a large bowl, mix the pasta, cod, vegetables and chopped boiled eggs. Serve.