Ingredients
-
3
garlic cloves
, sliced
-
1
onion
, coarsely chopped
-
1
carrot
, coarsely chopped
-
3
red
sweet peppers
, coarsely chopped
-
1
yellow
zucchini
, cut into 1/4-in. coins (optional)
-
1 tbsp
olive oil
-
1
600-mL jar
passata
-
1 tsp
granulated sugar
-
3/4 tsp
salt
-
1 1/2 cups
alphabet pasta
-
1/3 cup
grated
Parmesan
Instructions
- Pulse garlic, onion and carrot in a food processor until chopped. Add peppers and zucchini, and pulse until very finely chopped.
- Heat a pot over medium. Add oil and then vegetable mixture. Cook, covered, stirring often, until vegetables are very tender, about 20 min.
- Add passata, sugar and salt during the last 2 min. of cooking.
- Meanwhile, cook alphabet pasta in a pot of boiling water following package directions, but omitting salt, until tender, 7 to 8 min. Drain and return to pot. Stir in sauce and Parmesan until combined.
Nutrition (per serving)
- Calories
- 407,
- Protein
- 14 g,
- Carbohydrates
- 69 g,
- Fat
- 8 g,
- Fibre
- 5 g,
- Sodium
- 904 mg.
Packing tip
Scoop hot pasta into a Thermos and pack cheese on the side so kids can do their own sprinkling.
Originally published in the Today’s Parent September 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.
