Ingredients
| 8 | pcs | asparagus, sliced into three parts |
| 1 | pc | carrot, sliced into thick half-moons |
| 1 | pc | zucchini, sliced into thick half-moons |
| 500 | g | penne, cooked al dente |
| 2 | cloves | garlic, sliced |
| 1 | pc | white onion, sliced |
| 4 | Tbsp | olive oil |
| 1/8 | cup | red onion, minced |
| 1/2 | tsp | basil, chopped |
| 1 | pc | red bell pepper, cubed |
| 1 | pc | green bell pepper, cubed |
| 1 | pack | Hunt's Spaghetti Sauce Parmesan Cheese 1kg |
| To taste | salt and pepper | |
| parmesan cheese (optional) |
Procedure:
- Boil asparagus, carrot, and zucchini in separate pots with salted boiling water until half-cooked. Set aside.
- Saute garlic in a saucepan with olive oil and cook until slightly golden. Add onions and cook until translucent. Add red and green bell peppers along with the precooked vegetables, and cook for a few minutes until they release their juices.
- Pour in 1 pack of Hunt's Spaghetti Sauce Parmesan Cheese and simmer on low fire for 5 minutes. Season with salt and pepper. Put in the cooked penne into the sauce and toss together. Cook for 5 more minutes. Top with basil. Add parmesan cheese if desired.
