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Pasta and vegetables work really well together, combining them with mozzarella and parmesan cheeses works a treat and really brings out the flavours of the vegetables. Don't stick rigidly to the vegetables chosen here, courgette, aubergine and olives also work well. This is a very quick and simple recipe to make, taking only 30 minutes from start to finish and so is an ideal weekday meal. The quantities shown in this recipe serve 2 when served with a fresh salad.
Ingredients
- 2 Cloves Garlic, finely chopped
- 1 Onion, chopped
- 45g Mushrooms, sliced
- 1 Yellow pepper, chopped
- 150g Tomatoes, chopped
- 2 tbsp Fresh basil, chopped
- 150g Pasta shapes
- 150g Mozzarella, sliced
- 30g Parmesan cheese, grated
Method
- Lightly fry the onion and garlic in a little oil until the onion has softened.
- Add the rest of the vegetables, and fry for a further 5 - 10 minutes, until the pepper has softened.
- Meanwhile cook the pasta according to the instructions on the packet (usually 10 minutes in boiling water).
- Arrange half the vegetables in the base of a casserole dish and top with half the pasta.
- Arrange half the mozzarella on top of the pasta, along with half the basil.
- Repeat the layers and top with the parmesan and a little freshly ground black pepper.
- Place into an oven at 180 degrees C and bake for 15 minutes.