Make sure you cook the vegetables until just tender but still crunchy.
2T olive oil
Penne pasta for 4 people
1 large onion – chopped finely
2 cloves garlic – crushed
4 baby carrots (or 2 big carrots?) – chopped finely, lengthways into sticks
250g fresh green beans – trimmed + sliced into long sticks.
250g asparagus – chopped coarsely
1T fresh oregano – or ½T dried oregano
2t fresh thyme – or use dried
400g tomatoes in juice
1 ¼ cups grated edam cheese or shaved parmesan.
Cook pasta in hot water with 1T olive oil to prevent sticking together.
Heat remaining olive oil in a large pan over a low heat + cook onion until soft but not browned.
Add garlic and carrot and cook 1 minute. Add beans and cook until they’ve changed colour, then stir in snow peas and asparagus and cook until they are also changed in colour.
Add herbs and tomato, and bring to a boil.
Reduce heat + simmer until heated through and thickened slightly.
Add a little sugar if the sauce tastes bitter.
Toss pasta through the sauce and serve with cheese.
