Penne with Vegetable Ragu
Green
A pasta dish full of vegetables and flavour.
Allergens: Contains dairy, gluten
Ingredients
- Ingredient
- Amount
- Uncooked penne pasta
- 1 and a 1/2 cups
- Olive oil
- 2 tbsp.
- Onion, finely diced
- 1 medium
- Carrot, grated
- 1
- Prepared tomato sauce ( garlic, onion, tomatoes)
- 2 cups
- Fresh basil, chopped
- 1/4 cup
- Zucchini, sliced in rounds
- 1 small
- Eggplant, cut into chunky strips
- 1 small
- capsicum cut into chunky strips
- 1 small
- Spinach
- 1 cup
- Grated low fat cheese
- 1/4 cup
Method
- Preheat the oven to 180 Degrees C.
- Put a saucepan of water on the stove and bring to the boil, add the penne and cook until just soft. Drain the pasta, rinse with cold water and put aside.
- Place prepared zucchini, eggplant and capsicum onto a lined tray and pour 1 tablespoon of olive oil over them. Using your hands turn the veggies over to cover in the oil.
- Place in the oven and bake until soft .
- Heat 1 tablespoon olive oil in a deep sided fry pan on medium heat, add the onions and grated carrot and cook for 2-3 minutes stirring occasionally. Stir in the prepared tomato sauce and basil and reduce heat, allow to simmer gently for 10 minutes.
- Add the baked vegetables, spinach, and cooked pasta, stir gently till pasta has been reheated.
- Spoon into bowls and sprinkle with grated cheese to serve.