Pasta with No-Cook Vegetable Sauce
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Picture by:
Lynn Lewis
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When a sauce is made from finely chopped raw vegetables, it retains the vitamin C and B that can be lost during lengthy cooking.
Lynn Lewis
Ingredients
Serves: 4
- 250 g fusilli
- 1 medium zucchini, cut into 5 mm dice
- 1 medium yellow capsicum, seeded and cut into 5 mm dice
- 2 large tomatoes, cut into 5 mm dice
- 2 tablespoons olive oil
- ¼ cup chopped basil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons grated parmesan cheese
Directions
Preparation:15min › Cook:12min › Ready in:27min
- Cook pasta in a large saucepan of lightly salted boiling water until al dente, following packet instructions.
- Combine the zucchini, capsicum, tomato, oil, basil, salt, pepper and parmesan in a large serving bowl.
- Drain pasta. Add to vegetables in bowl. Toss to combine.
fresh ideas
You can try any combination of vegetables and herbs that you want for a pasta sauce. Sauté them in a little olive oil, add stock for liquid and sprinkle with parmesan. Try the following combinations: rocket, leeks, broccoli and tarragon; eggplant, broccoli rabe, garlic and thyme; green beans, sugar snap peas, fennel and parsley.
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