Penne Vegetable from the pan

Ingredients for 4 servings:

• 250 g Penne Rigate
• 1 vegetable onion(s)
• 1 bell pepper(s), red, orange, green, as desired
• 2 tomatoes
• 1 stalk(s) leek
• 4 large carrots
• 1 small zucchini
• 2 cloves garlic
• 1 piece(s) ginger, approx. thumb-sized
• 100 g tomato paste
• 3 tbsp olive oil
• 1 tbsp Italian herbs
• ½ tsp salt
• e.g. Parmesan

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Vegetable pasta from the pan

Cook the pasta according to the instructions and drain. In the meantime, chop the vegetables. The vegetables should be about the same length and width as the penne (see also picture). Peel the ginger and garlic and slice them thinly. You should have about 800g of vegetables. Sauté the onion, leek, carrots, bell peppers, zucchini, garlic, and ginger in the olive oil for about 5 minutes. Then add the cooked penne, tomato paste, and tomatoes, season with salt and spices, and sauté for another 5 minutes, stirring vigorously – the tomato paste must be evenly distributed. Serve hot with a sprinkle of Parmesan cheese.