John Myers
Ingredients for 4 servings:
- 500 g pasta, e.g. spirelli
- 1 large zucchini, or 2 medium ones
- 2 peppers
- 1 bunch of spring onions
- 100 g peas, frozen
- 1 small jar of mushrooms
- 1 pack of tomatoes, pureed
- 500 ml vegetable broth (homemade or instant)
- 1 tbsp Italian herbs, dried
- salt and pepper
- Paprika powder, hot
- Oil for frying
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
crunchy vegetables and delicious noodles
Halve the bell peppers, remove the cores, wash, and cut into strips. Wash, halve, quarter, remove the seeds, and slice the zucchini. Slice the spring onions into rings. Drain the mushrooms. Place the vegetables in a pan and sauté with a little oil. Add the pasta and mix well. Combine the passata and vegetable stock and add to the pan. Add the seasonings, cover the pan, and cook until the pasta is al dente. Season to taste. Serve.
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