Recipe Book

Spring Vegetable Pasta

Updated: 13 Jun 2016

Ingredients

• Olive oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 150ml white wine
• Basil
• 1 tsp dried oregano
• 2x 400g tins chopped tomatoes

• Salt, pepper

• 150g pasta

• 1 red onion

• 1 orange or yellow pepper
• 4 baby courgettes
• 2 spring onions
• 2 asparagus spears
• 5 kalamata olives

Method

1. Saute the onion for about 5 minutes then add the garlic and cook for another minute. Turn up the heat and pour in the white wine. Let it bubble for a couple of minutes.
2. Add the herbs, tomatoes, and seasoning. Let it cook for an hour or so, stirring occasionally.
3. Chop all the vegetables finely and put the pasta on to boil.
4. Start cooking the onion then add the pepper and spring onions. Saute for a few minutes. Add the courgette and asparagus. Add the olives once it's nearly ready. Add half of the tomato sauce and thin down with pasta sauce if necessary.
5. Stir through the cooked pasta and serve with parmesan cheese.

Freeze the remaining half of the tomato sauce for another day (before adding to the vegetables).