Pasta with vegetable ragu
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35
Serves:     people
Notes from Anna
 

INGREDIENTS

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INSTRUCTIONS

  1. Bring a large pan of salted water to the boil.
  2. Peel and bash the garlic cloves. Place the lentils in a colander and rinse under running water. Put them in a pan and cover with water, add the bay leaf and one garlic clove. Bring to the boil then simmer for 20 minutes.
  3. Wash, top and tail, and dice the courgettes. Wash, deseed and dice the peppers. Wash and slice the chilli. Wash and roughly chop the parsley.
  4. In a frying pan warm the olive oil, add the remaining garlic clove and cook for a few minutes until golden brown. Add the prepared vegetables and half the parsley and cook over a low heat for 8-10 minutes, stirring frequently to prevent them sticking to the pan. Then add the chopped tomatoes, season with a little salt and a generous grind of black pepper. Cook for 10 minutes.
  5. Cook the pasta according to packet instructions.
  6. Drain the lentils, discard the garlic and bay leaf and toss them into the vegetable ragu. Cook for a couple more minutes.
  7. 7. Drain the pasta and dress with the ragu. Sprinkle with the parmesan and the reserved parsley and serve.

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