Pasta et Vegetable Sauce

Pasta et Vegetable Sauce

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Servings: 6
Calories: 655


  • 3 tbsp olive oil
  • 1 onion sliced
  • 2 garlic cloves chopped
  • 3 red bell peppers, deseeded and cut into strips
  • 3 courgettes zucchini, sliced
  • 14 oz can chopped tomatoes
  • 3 tbsp sun-dried tomato paste
  • 2 tbsp chopped fresh basil
  • 8 oz fresh pasta spirals
  • 4 1/2 oz grated Gruyere Swiss cheese
  • salt and pepper
  • fresh basil sprigs to garnish


  • Heat the oil in a heavy-based saucepan or flameproof casserole. Add the onion and garlic and cook, stirring occasionally, until softened. Add the (bell) peppers and courgettes (zucchini) and fry for 5 minutes, stirring occasionally.
  • Add the tomatoes, sun-dried tomato paste, basil and seasoning, cover and cook for 5 minutes.
  • Meanwhile, bring a large saucepan of salted water to the boil and add the pasta. Stir and bring back to the boil.
  • Reduce the heat slightly and cook, uncovered, for 3 minutes, or until just tender. Drain thoroughly and add to the vegetables. Toss gently to mix well.
  • Put the mixture into a shallow ovenproof dish and sprinkle over the cheese.
  • Cook under a preheated grill (broiler) for 5 minutes until the cheese is golden. Garnish with basil sprigs and serve.
  • Be careful not to overcook fresh pasta - it should be 'al dente' (retaining some 'bite'). It
  • takes only a few minutes to cook as it is still full of moisture.
Calories: 655 kcal
Carbohydrates: 32 g
Protein: 13 g
Fat: 16g
Saturated Fat: 5 g
Cholesterol: 23 mg
Sodium: 877 mg
Potassium: 1001 mg
Fiber: 3 g
Sugar: 9 g
Vitamin A: 1056 IU
Vitamin C: 26 mg
Calcium: 303 mg
Iron: 4 mg
Cuisine Italian
Ingredients Pasta
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