MEDITERRANEAN VEG PASTA

Today, I am here with a healthy pasta dish, which is very perfect for weekdays meal. Pasta cooked with healthy vegetables, herbs, tomato based gravy and olive oil, which is a staple in the mediterranean diet. I added onion, green bell pepper, aubergine and zucchini and it came out really light, refreshing and delicious, a perfect dinner for two!

INGREDIENTS (for making 2 persons):

130 gm Penne Pasta
1 Large Onion (roughly chopped)
1 Green Bell Pepper (cubed)
1 Zucchini (roughly chopped)
1 Cup Aubergines / Eggplant (cubed)
2&1/2 Tomatoes (pureed)
1 tbsp Mixed Herbs
70 ml Olive Oil
1/2 tsp Garlic Pepper Powder
Salt to taste

METHOD:

Put the pan on high heat, add 2 tbsp olive oil. Fry the onions and green bell pepper. Fry together for 3-4 minutes, reserve these to a large bowl.

Heat 2 tbsp olive oil on high flame and add zucchini and fry until become a nice golden colour, which will take approximately 4 minutes. Then reserve it in the same bowl with onion and pepper.

Place a bit more oil in the frying pan, add the aubergines and again fry for 4 minutes. Now reserve aubergine also with the other ingredients. Turn off the heat now.

Place a sauce pan with half full of water on high heat. Cover and bring it to boil. Add penne, little salt and 2 tsp olive oil. So that penne will not stick to each other. Cook for 12 minutes. Place your colander in sink and drain penne well.

Return the frying pan to low heat and all all previously fried ingredients from the bowl.
Add tomato puree, mixed herbs. Simmer and cook about 15-20 minutes.

Add stained penne to frying pan and mix with other ingredients very well. Season with salt and garlic pepper, fold again.

Switch off the heat at this time. Keep penne aside for 3 minutes.

Your mediterranean pasta is now ready to serve. Spoon the pasta into a serving bowl and add a lightly drizzle of olive oil. Serve & Enjoy!!!