It has been said that I don’t live as healthy as I proclaim to do and I get where it’s coming from – a little bit due to exam times and also because I do cook, but then I eat it and when the plate is empty I think back and am like “wait a minute, you had a job to do” (can anyone relate to that?).
But this time, I did my job (so proud): This is one of my standard recipes to get a full load of veggies on a stressful evening.Stressful meaning waiting for an organisational skype call with 20 people (yes, 20, and it’s possible if all the people who are not speaking turn off the microphone). However, they were a little late to call so I just remembered to take a picture of this little something that’s not even really worth calling a recipe because it’s so easy. Peppers, Carrots, Spinach and Tomatoes marry beautifully with a tomato-oregano sauce and are spiced up with some red pepper powder and onions (be careful on that one though, the flavor really develops after a few minutes of cooking). Sometimes, I just make a recipe for 2 without the pasta and eat it as a veggie bowl (light and tasty, but filling at the same time), but if you have someone you are sharing this with you might want to add some carbs (or just a quadruple load of veggies).
A little close-up so you can see all that veggie goodness. What I love is that all pieces are roughly the same size-even the pasta fits. And again, it’s easy: Cook the pasta, fry the veggies , add the tomato sauce, season with salt, pepper and red pepper and let thicken down for a few minutes. Drain the pasta, add the sauce and tadaa, dinner is ready.
Do you prefer spicy or non-spicy sauce?
With love from the student kitchen,
Red Pepper Quadriple Veg Pasta
This is what you need:
250 g pasta, uncooked
1/2 red bell pepper
2 medium size carrots
a handful cherry tomatoes
3 handfuls spinach
350 ml (1 1/2 cups) canned tomato sauce
oregano (dried or fresh)
red pepper powder (I used about 1/4 teaspoon)
oil for frying in the pan
And this is how we do it:
1. Cook the pasta according to package instructions.
2. While the paste is cooking, peel the carrots and cut them, wash the other veggies and cut them (except for the spinach) into evenly sized pieces (you can cut the tomatoes in half).
3. Heat up 1 tablespoon of oil in the frying pan on medium heat. First, fry the onions until they turn glossy-transparent, then add in the carrot pieces. Fry while stirring for about 5 minutes. Add in the pepper and cherry tomatoes, fry for another 3 minutes.
4. Add in the spinach and, while stirring, let wilt down.
5. Add the tomato sauce to the pan. Season with salt, pepper, dried oregano and, in the end, the red pepper powder (you really want to be careful on that one, the effect becomes stronger. It’s best if you add small amounts, stir, wait for a few seconds and then taste a little of the sauce). I used about 1/4 teaspoon.
6. Turn down the heat and let the sauce slightly simmer until the pasta is done.
7. When the pasta is done, drain it in a coleander and serve hot with the sauce.
Leftovers keep in an airtight container in the fridge for about three days.
This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit. Thanks!