Penne with mini vegetables, tomato and basil

Name: penne with mini vegetables, tomato and basil
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 toe garlic; 2 onion; 4 el traditional olive oil; 1 Red pepper; 400 g mini vegetables of the month (haricots verts, asparagus broccoli, miniature chicken, red pepper) scale 200 g; 400 g tomato cubes tin 400 g; 300 g penne bag of 500 g; 100 g grated Parmesan cheese; 15 g fresh basil

Spicy pasta with mini vegetables, tomato, basil and parmesan cheese.

Ingredients

Directions

Chop the onion and finely chop the garlic.
Heat the oil in a frying pan and stir fry the onion 3 min.
Meanwhile cut the stalk of red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.
Add the pepper to the onion together with the garlic.
Add the tomato cubes and haricots verts from the mini-vegetables packaging and bring to the boil. Cook for 4 minutes on low heat.
Cut the corncobs into pieces of 1 cm, add together with the asparagus broccoli and cook for another 3 minutes. Season with salt and pepper.
Meanwhile, cook the pasta according to the instructions on the packaging. Drain and scoop with the sauce.
Cut the basil coarsely. Spread the pasta over the plates and sprinkle with the basil and the grated Parmesan cheese.

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Nutrition

520Calories

Sodium39% DV940mg

Fat29% DV19g

Protein44% DV22g

Carbs22% DV65g

Fiber28% DV7g

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