Pasta Primavera Sauce

Ingredients and Weight:

• 1 pound dried pasta (such as penne, bow-tie, or fusilli)
• 1/4 cup extra virgin olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup mixed vegetables (such as broccoli florets, carrots, bell peppers, zucchini, or peas)
• 1 (15-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 1/2 cup vegetable broth
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

15 minutes

Difficulty Level:

2 (one is the easiest and five is the most difficult)

Preparation Method Steps:

1. Cook the pasta according to the package directions.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the vegetables and cook until tender, about 10 minutes.
5. Stir in the tomatoes, tomato sauce, and vegetable broth.
6. Bring to a boil, then reduce heat and simmer for 10 minutes.
7. Stir in the Parmesan cheese and salt and pepper to taste.
8. Serve over the cooked pasta.

Nutritional Information (per serving):

• Calories: 350
• Fat: 10 grams
• Protein: 15 grams
• Carbohydrates: 50 grams
• Fiber: 5 grams
• Sugar: 10 grams

Dish Characteristics:

• Vegetarian
• Healthy
• Easy to make
• Flavourful
• Appealing to American tastes

User Comments:

• "This is my favourite pasta Primavera recipe! It's so easy to make and it always comes out delicious."
• "I love that this dish is vegetarian and packed with veggies. It's a great way to get your daily dose of vegetables."
• "This is a perfect dish for a quick and easy weeknight meal. It's also great for leftovers."

Special Precautions and Tips:

• Use fresh vegetables for the best flavour.
• If you don't have vegetable broth, you can use water instead.
• Feel free to add other vegetables to your liking, such as mushrooms, spinach, or artichokes.
• For a vegan version of this dish, omit the Parmesan cheese.