Ingredients
- 1 pack MITSIDES Spaghettini
- 5 tablespoons olive oil
- 2 carrots, finely chopped
- 1 onion, finely chopped
- 4 courgettes, finely sliced
- 4 ripe tomatoes, cut in medium-sized pieces
- 1 green pepper, cut in small strips
- 5 tablespoons vegetable stock
- ¼ cup finely chopped parsley
- Salt, pepper
Method
1. Heat olive oil in a large pan and gently fry the onion, carrots and pepper.
2. Stir in the courgettes, season to taste and add the vegetable stock. Boil for 10 minutes, then add the tomatoes and simmer for another 10 minutes.
3. Meanwhile, add pasta in a large saucepan of salted, boiling water and boil for 6 – 7 minutes, until al-dente. Drain and add to the pan. Stir pasta with the sauce over very low heat for a few minutes, sprinkle with the parsley and serve.
Discover More Recipes
Prep Time: 40min
Chicken and Mushroom pie
Prep Time: 10min
Linguine with tuna and lemon sauce
Prep Time: 10min
Wild rice with sweet potatoes, cranberries and blue cheese
Prep Time: 10min
Four cheese saccottini with pumpkin and sage sauce
Prep Time: 5min
Whole wheat pasta with avocado pesto sauce – vegan
Prep Time: 10min
Linguini with Crab and chili
Prep Time: 30min
Chickpea and Bean tortilla wraps with tahini pesto
Prep Time: 30min
Baked Eggplant Rolls
Prep Time: 15min
Mushroom Tortelloni with Beef Stroganoff Sauce
Prep Time: 20min
Greek Pastichio with strained yoghurt
Prep Time: 10min
Village pasta with mushrooms, spinach and basil pesto
Prep Time: 10min
Warm salad with lentils and goat cheese
Share this recipe
Facebook
Twitter
LinkedIn
Pinterest
