300 g of GALLO ridged plumas
1 kg of mixed vegetables
Virgin olive oil
50 g of basil
Salt and pepper
Heat 5 tablespoons of olive oil in a pan, add the frozen mixed vegetables and sauté for 20 minutes.
Meanwhile, bring 2 litres of water with salt to the boil in a big pot to cook the pasta until al dente.
Season the vegetables halfway through cooking and add the thyme at the end.
Strain the pasta and mix it with the vegetables.
Once the salad is ready, top it with a few basil leaves and serve cold.