Penne with carrot-tomato sauce

Name: penne with carrot-tomato sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g winter carrot; 2 sweet onion; 2 toe garlic; 1 Red pepper; 3 el traditional olive oil; 300 g wholegrain penne; 400 g tomato cubes; 148 g sundried tomatoes in oil pot of 295 g

Penne with carrot, sweet onion, red pepper, sundried tomatoes and tomato cubes.

Ingredients

Directions

Peel and cut the carrot into small cubes. Chop the onion and finely chop the garlic.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the pepper finely.
Heat the oil in a frying pan and fry the carrot, onion, garlic and red pepper for 10 minutes on a low heat.
In the meantime, cook the pasta al dente according to the instructions on the package.
Add the tomato cubes to the carrot mixture. Cook gently for 3 minutes and season with salt and pepper.
Drain the pasta and put it back in the pan. Cut the sundried tomatoes into strips.
Add the sauce and the sun-dried tomato to the pasta and scoop. Divide over signs.

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Nutrition

430Calories

Sodium25% DV605mg

Fat29% DV19g

Protein26% DV13g

Carbs21% DV64g

Fiber32% DV8g

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