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Pasta with vegetable ragout

ingredients

servings

4

Olive oil

to taste

Pepper

to taste

Iodized salt

to taste

Basil

5 leafs

Parsley

4 sprigs

Oregano

1 teaspoon

Garlic

2 wedges

Carrots

3 unit

Shallots

1 unit

Red peppers

1 unit

Yellow peppers

1 unit

Canned tomato sauce, with salt

100 grams

Peas

200 grams

Lentils

200 grams

Wholewheat pasta

320 grams

first courses from Italy

Pasta with vegetable ragout

Pasta with vegetable ragout

vegan with gluten high in fiber high in iron source of C vitamins high in potassium high in magnesium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pasta with vegetable ragout

Whole wheat pasta with lentils, peas and vegetables

Pasta with vegetable ragout step 1

step 1

Cut carrots and peppers into small cubes. Plunge the peas and carrots in boiling water and cook for a few minutes. If out of season, use frozen peas.

Pasta with vegetable ragout step 2

step 2

Put the lentils in a pot, pour the water: a portion of lentils should be cooked in two portions of water. Cook the lentils for about 40-45 min. Alternatively you can use canned lentils.

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Pasta with vegetable ragout step 3

step 3

Chop the shallot and fry it with 3-4 tablespoons of oil in a frying pan. Add the peppers, basil leaves, tomato puree and 2 cloves of peeled and chopped garlic. Cook for about 5 min.

Pasta with vegetable ragout step 4

step 4

Finally, add the lentils, carrots and peas. Season with salt, pepper and oregano. Mix well. Drain the pasta, join it in the sauce. Mix all ingredients.

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