Pasta with No-Cook Vegetable Sauce

    27 minutes

    When a sauce is made from finely chopped raw vegetables, it retains the vitamin C and B that can be lost during lengthy cooking.

    3 people made this

    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

    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Cook pasta in a large saucepan of lightly salted boiling water until al dente, following packet instructions.
    2. Combine the zucchini, capsicum, tomato, oil, basil, salt, pepper and parmesan in a large serving bowl.
    3. 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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