u/Fresh-Dark6759

Sauté the sweet potato in a pan with a little olive oil and salt, along with one small clove of garlic. Once the garlic has released its aroma, remove it and set it aside.

Sauté the shallot in olive oil, then add yellow and green zucchini, salt, and fresh sage. Cook until the vegetables soften.

Cook the rigatoni according to the package instructions.

Once the vegetables have softened, transfer them to a blender along with some pasta cooking water, mascarpone, and gorgonzola, and blend until smooth.

Pour the sauce over the rigatoni and mix well. Finish with a little freshly ground black pepper and some Parmesan cheese.

Batat prepržiti na tavi na malo maslinovog ulja i soli i jednim malim češnjakom, kada češnjak opusti maknuti ga sa strane. Ljutiku prepržiti na maslinovom ulju te dodati žutu i zelenu tikvicu, soli, svježu kadulju. Rigatone kuhati po uputama iz pakiranja.

Kada povrće popusti prebaciti u blender zajedno sa vodom od tjestenine, mascarponeom i gorgonzolom te izblendati. Preliti preko rigatona i promiješati i pred kraj dodati malo mljevenog papra i parmezana.

Sauté the sweet potato in a pan with a little olive oil and salt, along with one small clove of garlic. Once the garlic has released its aroma, remove it and set it aside.

Sauté the shallot in olive oil, then add yellow and green zucchini, salt, and fresh sage. Cook until the vegetables soften.

Cook the rigatoni according to the package instructions.

Once the vegetables have softened, transfer them to a blender along with some pasta cooking water, mascarpone, and gorgonzola, and blend until smooth.

Pour the sauce over the rigatoni and mix well. Finish with a little freshly ground black pepper and some Parmesan cheese.

Finely dice the fennel, carrot, and shallot, then sauté them in olive oil with coarse salt until lightly browned. Add the finely chopped striped eggplant, a bay leaf, and a sprig of fresh thyme, and continue cooking until the eggplant is nicely browned. Add the white wine. When it has almost evaporated, stir in the tomato paste, a little red pepper paste, and the beef stock. Cook the orecchiette according to the package instructions. Finish the sauce with a little pasta water, toss with the orecchiette, and add fresh parsley and grated Parmesan.