Pasta with Colorful Vegetable Sauce
Ingredients
- Ingredients
- 8 sticks green Asparagus
- 1 red Bell pepper
- 1 green Bell pepper
- 200 grams Cherry tomatoes
- 1 bunch scallions
- 1 red chili pepper
- 1 red onion
- 2 garlic cloves
- 400 grams Spaghetti
- 2 Tbsps olive oil
- 40 grams freshly grated Parmesan
- oregano (for garnish)
Preparation steps
Rinse the vegetables. Cut off the bottom third, of the asparagus (usually the hard dry part), peel and cut the stalks into 2-3 cm (aprroximately 1-1.5 in) long pieces. Quarter the peppers, remove seeds and inner white walls and cut into small, thin strips. Quarter the cherry tomatoes also. Cut the scallions into rings. Halve the chilli lengthwise, remove seeds and also cut into rings. Peel the red onion, halve and cut into narrow strips. Peel the garlic and cut into thin slices.
Boil the pasta in salted water until done cooking.
In a pan heat the oil and sauté the asparagus turning occasionally for 5 minutes. Add the peppers, garlic, onion strips, chili and scallions and sauté for another 2-3 minutes. Finally, add the tomatoes, heat it up briefly and toss in the drained pasta. Arrange the pasta as nests on the plates and serve with parmesan cheese and oregano sprinkled on top.
