I guess I’ll have to blame these Mediterranean roots of mine, but I often eat pasta and risotto’s. Because these dishes are simply prepared with a few ingredients, but oh so tasty…
Although I kind of stole this recipe from one of my dearest friends who is a vegetarian, even non-veggies will love it.
•Biologic whole wheat pasta -spaghetti or other
•Italian vegetables mix; onions, zucchini, carrot, leek, red pepper. But you can also make your own variation (try with eggplant, celery, green asparagus…etc.)
•A tin of pomodorini’s, preferably from Mutti or Cirio
•2 cloves of garlic
•Italian herbs; rosemary, sage, thyme, basil, marjoram, oregano
Boil 1L of water in a large pan. Throw in the pasta and cook it for 12 minutes (whole-wheat pasta takes a bit longer). In the meantime put sunflower/olive oil, the chopped garlic and the vegetables in a non-stick pan and cook al dente. Add the pomodorini and their sauce and stir while seasoning with the herbs and a pinch of pepper and salt (according to taste).
Serve the pasta in a bowl, with the vegetable-tomato sauce on top. Sprinkle with dices of feta cheese and decorate with some fresh basil leaves. Buon apetito!