Pasta with vegetables in tomato sauce
Description
This recipe won't take much time. In spring and summer, meat dishes take a back seat, at least for me, as the body craves fresh vegetables and fruits during this time. Today I suggest a simple pasta with vegetables in tomato sauce, perfect for a spring-summer menu. It includes tomatoes, eggplant, zucchini, onion, green beans, and even chili pepper—in my opinion, a great combination. So if you'd like to prepare something light, tasty, and juicy, make this homemade pasta with vegetables in tomato sauce; the result will pleasantly surprise you. 1) First, bring a pot of lightly salted water to boil and cook the pasta. While the pasta is cooking, dice the onion, cut the eggplant and zucchini into small pieces, and finely chop the chili pepper. 2) Pour water into a small saucepan, add the green beans, and boil until tender. 3) Place a skillet over medium heat, add a small amount of oil, and sauté the onion until translucent. Then add the eggplant and zucchini, and cook until the vegetables are soft. 4) Blanch the tomatoes (pour boiling water over them), peel, and chop them. Add the chopped tomatoes to the skillet with the other vegetables, mix well, and simmer for a couple more minutes. 5) Season the vegetable sauce with salt and pepper to taste, then add the chili pepper and cooked green beans. 6) Drain the cooked pasta in a colander and add it to the skillet. Mix all the ingredients together, then turn off the heat. Your pasta with vegetables in tomato sauce is now ready. Serve hot on plates, sprinkled with grated Parmesan. Enjoy your meal!