Vegetable Medley Over Whole Wheat Pasta Recipe

About this recipe

A hearty and diabetic-friendly dinner featuring a medley of fresh vegetables simmered in a rich tomato sauce, served over whole wheat pasta for a wholesome and satisfying meal.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 500 g Carrot
• 250 g Zucchini Green
• 250 g Organically Grown Green Capsicum
• 125 g Red Bell Pepper
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 500 g + 400 g Yu 100% Whole Wheat Penne Pasta + 100% Whole Wheat Elbow Macaroni Pasta Combo
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 80 g Knorr Vegetables Stock Cubes
• 16 g Orika Oregano
• 80 g Keya Foods Grinder Rock Salt Black Pepper
• 100 g Dg1 Garlic Powder

Instructions

1. 1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1/2 teaspoon of minced garlic and sauté for 1 minute until fragrant.
2. 2. Add 1 cup of white wine to the skillet and let it simmer for about 5 minutes to reduce slightly.
3. 3. Stir in 4 diced carrots, 3 sliced zucchinis, 1 diced green pepper, 1 diced red pepper, and 1 1/2 cups of tomato sauce. Mix well and let the mixture simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender but still firm.
4. 4. While the vegetables are cooking, bring a large pot of water to a boil. Cook 1 pound of whole wheat pasta according to the package instructions. Drain and set aside.
5. 5. Once the vegetable mixture is ready, season with 1/4 teaspoon of dried basil and adjust salt and pepper to taste.
6. 6. Serve the vegetable medley over the cooked whole wheat pasta. Optionally, garnish with freshly grated Parmesan cheese if desired.