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Peppery Portugese Pasta

Submitted by PattersonBennett

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

2

TABLESPOONS OLIVE OIL

2

MEDIUM ONIONS
coarsely chopped

2

EACH CARROTS
finely chopped

3

EACH LEEKS
trimmed and roughly chopped *

4

LARGE TOMATOES
skinned and chopped

1 ½

TEASPOONS TOMATO PURÉE (PASSATA)

3

TEASPOONS BASIL
dried *

2

TEASPOONS CHILI SAUCE
hot

2

CLOVES GARLIC
peeled, minced, and crushed

3

OUNCES FRENCH BEANS
trimmed *

1

X SALT AND BLACK PEPPER *

To serve

1

X SPAGHETTI
cooked *

1

X CHEESE
grated *

To garnish

1

X OLIVES *

1

X PARSLEY LEAVES
chopped *

Directions

In a saucepan, heat olive oil.

Add onions, carrots and leeks, and sauté over a low heat for 10 minutes, until they start to soften.

Mix in the chopped tomatoes, tomato purée, basil, hot chilli sauce and garlic.

Simmer, Covered, for 15 minutes.

Add french beans and continue cooking, uncovered, for a further 10 minutes, or until mixture is reduced.

Season to taste.

Serve vegetable mixture on a bed of spaghetti, and top with grated cheese.

Garnish with olives and chopped parsley.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 283g (10.0 oz)

Amount per Serving

Calories 187 35% of calories from fat

% Daily Value *

Total Fat 7g 11%

Saturated Fat 1g 5%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 73mg 3%

Total Carbohydrate 9g 9%

Dietary Fiber 5g 19%

Sugars g

Protein 9g

Vitamin A 133% • Vitamin C 52%

Calcium 5% • Iron 7%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium