mixed vegetables and pasta

Mixed vegetables and pasta

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(1)

This delicious, eggs-free and nuts-free Italian lunch combines chargrilled Mediterranean vegetables with onions, canned tomatoes and rigatoni pasta – perfect for those looking for a soy-free meal.

Special diets: Vegetarian | eggs-free | nuts-free | soy-free |

️‍Allergens: not vegan | gluten | lactose |

⏱ 44 mins – easy

🍽 4 servings – 544 kcal per serving

Serving

307g

Fat

15g

Sat. fat

2g

Sodium

832mg

Carbs

86g

Fibers

8g

Sugars

12g

Proteins

15g


INGREDIENTS

  • 1¼ tsp salt
  • ¼ tsp black pepper
  • 4 tbsp olive oil
  • 1 onion
  • 4 cloves garlic
  • 14 oz canned tomatoes
  • 9 oz char grilled mediterranean veg
  • 1 tbsp capers
  • 2 tbsp raisins
  • 12 oz rigatoni pasta
  • 1 bunch basil
  • 1 tbsp Parmesan cheese

TOOLS

  • 1 knife
  • 1 grater
  • 1 pan
  • 1 saucepan
  • 2 colanders
  • 1 bowl
  • 1 plate
  • 1 wooden spoon
  • 1 lid
  • 1 mixing spoon

STEPS

Peel onion and garlic, then chop them.


Rinse and drain char grilled mediterranean veg in a colander.


Chop the drained char grilled mediterranean veg.


Shave parmesan cheese with a grater.


Heat olive oil in a pan, add onions, and stir with a wooden spoon for 2 minutes. Cook for 8 minutes, then stir in garlic for 2 minutes. Add char grilled mediterranean veg, canned tomatoes, capers, raisins, a quarter tsp of salt, and black pepper to the pan. Stir the mixture once more and let it simmer on low heat for 10 minutes to get a tomato sauce. Finally, turn off the heat.


Heat 6 cups of water in a saucepan and boil for 2 minutes. Add 1 tsp of salt and rigatoni pasta. Cover it with a lid and cook for 7 minutes to get cooked rigatoni pasta. Turn off the heat and remove the lid.


Drain cooked rigatoni pasta in a colander.


Transfer rigatoni pasta to a bowl and top with tomato sauce. Stir the pasta with a mixing spoon.


Transfer the pasta with sauce to a plate, top with basil and shaved parmesan cheese.


It’s ready to be served !


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