One Pot Pasta with colorful summer vegetables

Ingredients for 2-3 servings:
250 shells
1 eggplant cubes, fine (thin)
1 zucchini, diced
1 pepper, diced
150g cherry tomatoes, halved
75g dried tomatoes in oil, drained
2 carrots, thinly sliced
1 clove garlic, finely chopped
1 small onion, finely chopped
2 tablespoons tomato paste
1 teaspoon honey
1 teaspoon salt
500ml vegetable stock

Fresh green onions, finely chopped
2 tablespoons of grated Parmesan cheese


Pour CONCHIGLIE, eggplant, zucchini, peppers, cherry tomatoes, sun-dried tomatoes, carrots, garlic, onions, tomato paste, honey, salt and vegetable broth in a large saucepan and mix all the ingredients together gently.

One pot of pasta boil while stirring and simmer for about twelve minutes over medium heat, and the lid is closed, until noodles have absorbed the liquid is almost completely. Stir regularly.

Season the paste with salt and pepper and serve sprinkled with fresh onion and cheese.

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