Light Pasta with Baked Vegetables
Our light pasta dish with an array of vibrant, sautéed vegetables and a sprinkle of Vegeta seasoning is a celebration of freshness and flavor. The perfectly al dente pasta complements the colorful medley of vegetables, while the Vegeta seasoning adds a delightful depth of taste, making it a wholesome and satisfying choice for a well-rounded meal.
Ingredients
400g CHERRY TOMATOES
2 SMALL ONIONS
3 CLOVES OF GARLIC
60mL OLIVE OIL
2 TEASPOONS VEGETA GOURMET OR ORGANIC
1 MEDIUM ZUCCHINI
300g FUSILLI PASTA
1/2 TEASPOON OREGANO
1/2 TEASPOON PARSLEY
BASIL
1/2 TEASPOON DRIED CHILLI (OPTIONAL)
40g GRATED PECORINO OR PARMESAN CHEESE​
Preparation
1
PREHEAT YOUR OVEN TO 220°C.
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2
COVER A SEMI-DEEP BAKING TRAY WITH BAKING PAPER. BRING WATER TO THE BOIL AND ADD ONE TEASPOON OF VEGETA GOURMET OR ORGANIC.
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2
CUT YOUR CHERRY TOMATOES IN HALF, YOUR ONION & GARLIC INTO SLICES. ADD ALL TO THE BAKING PAPER LINED TRAY AND SRPINKLE 1 TEASPOON OF VEGETA OVER IT AS WELL AS YOUR OLIVE OIL. FOLD EVERYTHING SO EVERYTHING IS COATED.
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3
BAKE FOR ABOUT 5 MINUTES FIRST THEN ADD YOUR CUBED ZUCCHINI. BAKE FOR ANOTHER 10-15MIN. DURING THIS TIME, ADD YOUR PASTA TO YOUR BOILING WATER AND COOK UNTIL AL DENTE.
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4
ONCE YOUR ZUCCHINI ARE SLIGHTLY BROWNED AND YOUT TOMTOES ARE BLISTERED TAKE IT OUT AND TRANSFER ALL BAKED INGREIDENTS ALONG WITH THE JUICE TO A LARGE PAN. BRING TO A LOW SIMMER.
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5
ADD YOUR PASTA AND ADD TO THE PAN WITH THE VEGETABLES AND JUICES. STIR IN YOUR OREGANO, PARSLEY, CHILLI & PARMESAN. ADD IN YOUR PREFERRED AMOUNT OF BASIL AND ENJOY!
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ADVICE
FEEL FREE TO INCORPORATE MORE VEGES!
