Spaghetti with Vegetable Sauce

Servings: 4 to 6 » Preparation: 15 min » Cooking: 30 mins » Level: Easy
Ingredients:
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 2 large onions, finely sliced
  • 6 celery sticks, finely chopped
  • 1 cup (150 g) frozen peas
  • 2 medium zucchini (courgettes), cut into small pieces
  • Salt and freshly ground black pepper
  • 1 (14-oz/400 g) can tomatoes, with juice
  • 1 lb (500 g) whole meat (wholemeal) spaghetti
  • 1/2 cup (60 g) freshly grated Parmesan cheese

Procedure:
  1. Bring a large pot of salted water to a boil over high heat
  2. Heat the oil in a large frying pan over medium heat
  3. Add the onions, celery, carrots, peas, and zucchini
  4. Season with salt and pepper
  5. Saute until the onion is softened, about 5 minutes
  6. Add the tomatoes and mix well
  7. Cover and simmer over low heat until tomatoes have broken down and the sauce is slightly thickened, about 20 minutes
  8. Meanwhile, cook the pasta in the boiling water until al dente
  9. Drain and add to the frying pan
  10. Toss over high heat for 1 minute
  11. Transfer to a serving dish
  12. Sprinkle with the Parmesan and serve hot