Penne Rigate Della Kay
- 10 oz penne rigate
- 4 tbsp vegetable broth
- 1 pound broccoli, florets only
- 1 small zucchini, sliced thin
- 1 medium onion, diced small
- 2 roma tomatoes, roughly chopped
- 6 oz salami, sliced thin
- 1 container (350g) rose pasta sauce
- pinch of salt
- 2 eggs
- Handful of cheese
Cook penne according to package directions.
Heat a few drops of olive oil in a large skillet. Saute onion for 2 minutes. Add zucchini and cook for another minute. Add broccoli and cook for 2 minutes, then add vegetable broth, cover, and cook for 5 minutes.
Stir in chopped tomatoes, salami, and cooked penne. Turn off heat.
Whip egg whites with a pinch of salt until soft peaks form. Whisk egg yolks into rose sauce, then stir sauce mixture into egg whites, being careful not to remove air. Mix sauce into pasta mixture, then pour into a greased casserole dish. Top with cheese.
Bake at 400 F for 20-25 minutes.