Chickpeas penne with radicchio and pumpkin

A tasty recipe with Penne Libré

Ingredients for 4 people: 250 g of Penne Libré, 1 head of radicchio, 300 gr of pumpkin, 2 onions, 5 spoons of extra virgin olive oil, 1 bunch of parsley, salt and pepper to taste

Preparation:

Peel the pumpkin and remove seeds and filaments, wash and cut into sticks, cook for 1 minute in boiling salted water. Wash radicchio and onions and cut into slices. Put the oil in a pan, sweat the onions, add the pumpkin, salt and pepper to taste and cook in a covered pan with a ladleful of water for about ten minutes,stirring occasionally. Five minutes before the end of cooking, add the slices of radicchio and a little chopped parsley. In a pot cook the Libré penne “al dente”, drain and dress pasta in the pan with the vegetable sauce and the remaining chopped parsley. Serve warm.