John Myers
Ingredients for 4 servings:
- 400g penne
- 600 g vegetables as desired
- 3 cloves garlic
- 2 tomatoes
- 4 tbsp olive oil
- 3 tbsp margarine
- 150 g tomato paste
- 4 tbsp whipped cream or Cremefine
- 200 ml water
- 1 tsp sugar
- 1 tbsp Italian herbs (e.g. basil, oregano)
- e.g. salt and pepper
- e.g. Parmesan
- chili powder
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
simple vegetable leftovers with a touch of Italy
You can use any kind of vegetables in this recipe. You should use at least three types, depending on what you have left over or what is in season. Cook the pasta until al dente. In the meantime, clean the vegetables and cut into small pieces. Press the garlic or chop it very finely. Finely dice the tomatoes. Heat olive oil in a large pan and sauté the garlic and vegetables. After about 10 minutes, add the tomatoes. Season well with salt and pepper. For the sauce, melt the margarine in a small saucepan and then stir in the tomato paste. Add the heavy cream and water and mix well. Add the sugar, herbs and spices and bring to a boil briefly. Drain the pasta and add it to the pan with the sauce and the vegetables. Mix everything together well, season to taste and serve sprinkled with Parmesan cheese.
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