Crunchy Vegetable Pasta

The pasta I used is Ditalini which is small tubular in shape. Lightly roasted the veggies still maintaining the crunch of them. The sauce used is Marinara sauce which is basically tomato, onion, garlic and with some Italian seasoning in it.
Prep Time
10-12 Minutes
Cooking Time
15 Minutes
4 People
Cooked Pasta
Chopped Capsicum
Chopped Zucchini
Baby Spinach
Chopped Jalapeno
Chopped Garlic
Marinara sauce
Pepper Powder
Olive Oil
2 Cups
1 Small
1 Tbsp.
1 Tbsp.
1 Tbsp.
1/2 Tsp.
1 Tsp.
1 Cup
To Taste
To Taste
½ Tsp.
1-1.5 Tbsp.
1.     Cook the pasta as instructed of the box and set aside.
2.     Chop onion finely.
3.     Heat oil in a broad pan, add chopped onion and garlic and stir. Heat on high to medium.
4.     Now add jalapeno and zucchini and stir for 1-2 minutes.
5.     Add spinach, salt, sugar and pepper powder and stir for not more than a minute.
6.     Mix in the marinara sauce and turn the heat to medium and cook for 4-5 minutes.
7.     Add the cooked paste and give a good mix and cook for 3-4 minutes more and turn off the stove.
Note: If you don’t want it too dry add a little more of the sauce, do not overcook the veggies maintain the crunch J


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