Source: National Health and Medical Research Council or based on material provided by the National Health and Medical Research Council.
500g spaghetti or other pasta
2 teaspoons vegetable oil
1 small onion, thinly sliced
1 small carrot, thinly sliced
1 small celery, thinly sliced
½ capsicum, seeded and cut into small dice
1 small zucchini, cut into small dice
570g tomato based pasta sauce
¼ cup grated Parmesan cheese
Cook pasta according to packet directions and drain. Heat oil in a saucepan, add onion and cook until soft. Add other vegetables, stirring until well mixed. Lower heat, cover and cook for 5-7 minutes. Add pasta sauce to vegetables and heat through. Remove from heat and serve over pasta. Sprinkle with cheese.
Hot tip! Substitute other vegetables for those listed – use those you have in the refrigerator or freezer.
To add a serve of legumes to the meal, include a can of salt reduced red kidney beans, drained and rinsed.
