Pasta with Tomato Sauce and Fresh Vegetables
- Ingredients for 2 portions
- 1 Lizza Tomato Sauce (250 ml)
- 160 g Lizza Low Carb Pasta
- 1 shallot (or use half an onion)
- 1 clove of garlic
- 1 tbsp olive oil
- ½ courgette
- ¼ aubergine
- 3-5 pitted black olives
- a pinch of basil
- pinch of freshly ground black pepper
Preparation:
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Cut the shallot (or onion) as well as the courgette and aubergine into little cubes and the garlic into small pieces.
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Heat up olive oil in a pan. Add the onion and garlic to the pan and let it simmer at moderate heat. Add the courgette and aubergine into the pan and let it heat up all together.
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Once the aubergine and courgette soften add the Lizza Tomato sauce to the pan and let it cook for 5 mins. Boil water in a pan, add salt if you prefer. Once boiling take the pan down from the stove.
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Put the Lizza Pasta into the hot (not boiling) water. Then put the pan back onto the stove and keep it simmering, not boiling, for 5 minutes. Stir the pasta a few times.
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After that cut the black olives into small slices and stir them into the sauce.
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Add the Lizza pasta to the sauce and garnish it with the basil and serve.
Tip: Sprinkle some parmesan or a vegan alternative on top of the pasta dish.
Nutritional information (per serving): 448 kcal, 26g carbs, 21g fats, 27g protein, 14g sugar, 28g fibre.
