Pasta with sauce vegetable Spring

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  • Mass to your choice: 450 g
  • Olive oil: 4 Tablespoons
  • Onion, red, small, peeled and minced 1
  • Carrot, scraped and chopped coarsely: 1
  • Curgetes small, without the ends and cut in cubes: 2
  • Green pepper or red, small, seeded and diced: 1
  • Tomato, diced, canned: 450 g
  • Water: 2 Tablespoons
  • Oregano: The taste
  • Tomatoes cherry-washed and cut in half: 22


Heat a large pot with water seasoned with salt, baking the dough. In another saucepan, heat the olive oil over medium high heat. Add the vegetables and stir until they are all well covered by oil. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender. Turn off the stove, but keep the pot on the plate. Add the tomato preserves, if necessary with the liquid. Gently mix the oregano and the tomato cherry.

In the meantime, add the pasta to the boiling water and boil it until it is al dente. Drain the pasta and add it to the pan with vegetables. Grind the spices. Mix well, adding a little bit more olive oil if necessary. Serve in a bowl or on individual plates, pre-heated, some with a little parmesan cheese, grated at the time.

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