Filter
Reset
Sort ByRelevance
Littlelam
Richly filled pasta full of vegetables
Richly filled pasta with onion, garlic, winter carrot, celery, zucchini and tomato sauce.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Clean the onions and finely chop. Clean the garlic and cut finely.
-
Peel the winter carrot and cut into cubes of ½ cm (brunoise). Wash the celery, halve in length and cut into slices.
-
Heat the oil in a frying pan and fry the onion, garlic, winter carrot and celery for 5 minutes on medium heat. Add the tomato paste the last minute, scoop well to.
-
Add the peeled tomatoes (leave them whole) and cook the sauce with the lid on the pan for another 15 minutes on medium heat. Season with pepper.
-
Bring a large pot of water to the boil for the pasta. When the water is boiling, put the pasta with salt in the pan and cook the linguine in 10 minutes.
-
Meanwhile cut the zucchini into cubes of 1 cm (brunoise) and add the last 5 min. To the sauce. Break the tomatoes into pieces with a ladle.
-
Drain the pasta, mix with the pasta sauce and spread over the plates. Sprinkle with a portion of the cheese powder. Serve the rest separately.
Blogs that might be interesting
-
25 minMain dishegg, Broccoli, Red onion, tuna pieces in water, mayonnaise, capers, penne,pasta salad with broccoli and tuna sauce -
20 minMain dishchicken breast, paprika, olive oil, liquid baking product, raw ham, black olive, anchovy fillet, capers, basil, garlic, mustard, olive oil,chicken fillet with tapenade and raw ham -
50 minMain dishlarge onion, winter carrot, unsalted butter, Elstar apple, half-to-half-chopped, Zaanse mustard, mashed potatoes with butter,grandma's hunting dish -
20 minMain dishPecorino Romano, ciabatta bake-off bread, traditional olive oil, dragon, garlic, Chinese coal, canned brown beans, carrot julienne, chicken broth in pot,well-stuffed cabbage soup with pecorino bread
Nutrition
535Calories
Sodium13% DV320mg
Fat25% DV16g
Protein46% DV23g
Carbs23% DV70g
Fiber36% DV9g
Loved it