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Crunchy Vegetable Pasta

by Claire Hammat (follow)
Easy (2874)      Dinner (2274)      Vegetarian (1517)      Vegan (744)      Vegetables (486)      Pasta (281)      Cheap (51)     
This Crunch Vegetable Pasta, is a quick, easy and delicious meal for either lunch or dinner. The perfect healthy dinner when short on time to prepare nutritious meals!

Preparation Time: 5 minutes
Cooking Time: 10-12 minutes
Makes: 6 servings

1 large onion
2 medium carrots
2 garlic cloves
1 large floret of broccoli
1 small capsicum
500grams of spiral pasta
1 tin diced tomatoes

Place a medium sized saucepan 2/3rds filled with water on to boil.
Wash and peel the carrots, peel the onion and garlic and wash the broccoli and capsicum.
Dice the carrots, onion and garlic finely on one chopping board.
On another chopping board dice the capsicum and chop the broccoli into medium sized florets.
In a large saucepan or wok, switch on to medium-high heat and place 1/2 cup of water to heat.

Once heated add the carrot, onion and garlic to the saucepan and cook for two minutes, stirring occasionally.

The other medium sized saucepan should now be boiling and your pasta can be added to cook for 10mins. Once the pasta is cooked, remove from the boil, drain and place to one side.

Now add the broccoli to the large saucepan and cook for a further 2-3 minutes until the broccoli begins to soften, stirring occasionally.

Once the broccoli begins to soften add the capsicum to the large saucepan, and cook for another 3 minutes stirring every 20-30seconds.

Add one can of diced tomatoes and 1 cup of water to the large saucepan and cook for 3 minutes stirring approximately every 30seconds.

Remove large saucepan from the heat.

Mix through the pasta from the small saucepan in the large saucepan, if preferred.

Serve hot, use pepper and salt to season if required.


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