Ingredients
2.5 oz rigatoni pasta
1/4 yellow onion
1/2 carrot
1/4 bell pepper (any color)
1/4 zucchini
1/2 cup crushed tomatoes
2 tsp dried oregano
1/4 tsp garlic powder
1/2 tbsp olive oil
Salt
Pepper
Instructions
- Peel and dice the carrot into small cubes.
- Wash and dice the zucchini.
- Wash, core, and dice the bell pepper into small cubes.
- Peel and finely slice the onion.
- Heat olive oil in a skillet over medium heat. Add the vegetables, season with salt and pepper, and cook for 3–4 minutes covered.
- Stir in garlic and oregano, then cook for another 2–3 minutes.
- Add the crushed tomatoes to the skillet, stir, and simmer for 5 minutes.
- Meanwhile, cook the pasta in salted boiling water according to package instructions.
- Transfer the cooked vegetables to a blender or use an immersion blender to make a smooth, creamy sauce. If needed, thin it with a bit of pasta cooking water.
- Drain the pasta, toss it with the sauce, and serve immediately. Optionally, top with Parmesan and a pinch of Espelette pepper.
Notes
- Add cream for a richer sauce.
- Mix in Parmesan, pecorino, or mozzarella for extra flavor.
- Swap vegetables with seasonal ones like pumpkin, mushrooms, or spinach.
- Add fresh herbs like basil or parsley for freshness.
- Spice it up with chili flakes, paprika, or herbes de Provence.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently with a splash of water or cream.
- Prep Time: 9 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 295
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 0 mg
