Garlic And Basil Veggie Pasta Recipe

About this recipe

This hearty and flavorful turkey and vegetable pasta dish is perfect for a satisfying dinner. Packed with fresh herbs and spices, it’s a wholesome meal solution for busy evenings.

Ingredients

• - Oregano 100g
• - Filippo Berio Garlic Flavoured Olive Oil
• 100 G Jumbo Garlic 100g
• 1kg 1kg Green Pepper
• 1 Kg Yellow/White Onion 1kg
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 50G Pepper Black Ground BWFO
• - Nearly Naked Veg Basil 100g
• 310G Garofalo Napoletana Pasta Sauce
• 150G Lazzat Foods Roasted Vermicelli 150g
• 12.5 Kg Top-Op Cooking Salt 12.5kg
• - Natco Ground Cinnamon 100g

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1 diced green bell pepper. Sauté for 3-4 minutes until the bell pepper softens.
2. 2. Add 1 diced yellow onion and 1 sliced zucchini to the skillet. Cook for another 5-7 minutes, stirring occasionally, until all the vegetables are tender.
3. 3. In a separate pan, cook 1 package (about 150g) of roasted vermicelli over medium heat until browned and fully cooked, about 8-10 minutes. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons chopped fresh basil, 2 tablespoons chopped fresh oregano, and 1 teaspoon ground cinnamon. Stir well to combine.
4. 4. Combine the cooked vermicelli mixture with the sautéed vegetables in the skillet. Stir in 1 jar (about 24 oz) of pasta sauce and let the mixture simmer for 5-10 minutes to meld the flavors.
5. 5. Meanwhile, bring a large pot of water to a boil. Cook 1 package (about 12 oz) of vermicelli pasta according to the package instructions until al dente. Drain the pasta.
6. 6. Toss the cooked pasta with the vermicelli and vegetable sauce until well coated. Serve hot, garnished with grated Parmesan or Romano cheese if desired.