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

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Schwartz Oregano
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 250 G Veenas Fresh Garlic
• 75Cl When In Rome White Wine Pecorino Eco Bottle
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1kg 1kg Green Pepper
• Each Pepper Red- Each
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 500G Biona Organic Wholegrain Spelt Penne Pasta
• - Tata Salt

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 spelt penne according to the package instructions. Drain and set aside.
5. 5. Once the vegetable mixture is ready, season with 1/4 teaspoon of dried oregano and adjust salt and pepper to taste.
6. 6. Serve the vegetable medley over the cooked spelt penne. Optionally, garnish with freshly grated Parmesan cheese if desired.