Easy Fresh Veggie Pasta for Summer
Ingredients
- 2 portions spaghetti
- 1 onion
- 2 garlic cloves
- 1 red bell pepper
- 2 tomatoes
- 12 cherry tomatoes
- 1 zucchini
- Handful fresh spinach
- 2 tbsp tomato puree
- 2 tbsp balsamic vinegar
- 2 tbsp mixed dried herbs
- Juice of 1/2 lemon
- Splash of olive oil
- Salt and pepper
Preparation
Preheat oven to 180 degrees C with circulating air.
Cut the bell pepper into thin slices and chop the tomatoes.
Cut the zucchini into thin half-moons.
Place the bell pepper and zucchini on a baking tray.
Sprinkle olive oil, herbs, and salt on top.
Bake for 25 minutes, then set aside.
Cut the onion and garlic.
Chop the tomatoes (regular tomatoes into cubes, cherry tomatoes in half).
Cook the pasta according to package instructions.
Sauté the onion and garlic in oil and salt.
Add the tomato puree and lemon juice.
Add the tomatoes and vinegar.
Stir in 1 cup of pasta water and cook for 10 minutes.
Combine the sauce and baked veggies with the pasta.
Season with salt and pepper.
Mix in the spinach.
