Vegetable Penne
Vegetable Penne
Ingredients (for 2–3 servings):
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250 g penne pasta
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1 zucchini
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1 carrot
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1 red bell pepper
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1 green pepper
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1 small onion
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2 cloves of garlic
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2 tablespoons olive oil
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1 tablespoon tomato paste
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2 grated tomatoes (or 1 cup tomato sauce)
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Salt, black pepper, oregano, red pepper flakes (optional)
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A few fresh basil or parsley leaves (for garnish)
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(Optional) A handful of grated cheddar or Parmesan cheese
Instructions:
Boil the pasta:
Boil the penne pasta in salted boiling water for about 8–10 minutes. Make sure it's al dente (firm to the bite). Drain and set aside.
Chop the vegetables:
Cut the zucchini, carrot, and peppers into thin julienne (stick-like) strips. Finely chop the onion and garlic.
Sauté the vegetables:
Heat olive oil in a pan. First, sauté the onion and garlic. Then add the carrot, peppers, and zucchini in order. Sauté over medium heat for 6–7 minutes until the vegetables are slightly tender.
Prepare the sauce:
Add the tomato paste to the vegetables and stir. Then add the grated tomatoes or tomato sauce. Season with salt and spices, and cook for another 5 minutes.
Combine with pasta:
Add the cooked pasta into the vegetable sauce. Stir and cook together for 2–3 minutes so the pasta absorbs the sauce well.
Serve:
Remove from heat and sprinkle with fresh basil or parsley. You may also add some grated cheese on top if desired.
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