Pasta with vegetables
Macaroni with onion, peppers and courgette cooked down in tomato sauce, with spinach and grated cheese on top. An easy weeknight supper children like; it can also be finished under the grill, and in Spain it is often made with spinach and cream.
- 37 minTime
- 27 minHands-on
- 4Portions
- ≈ €1.35per portion
- 620kcal per portion
Ingredients for 4 portions
- to tasteSalt
- 1Yellow onion
- 2 clovesGarlic
- 1Bell pepper, red
- 1Italian green pepper
- 1Courgette
- 4 tbspOlive oil
- 400 gCrushed tomatoes
- 400 gPasta, macaroni
- 150 gBaby spinach
- to tasteBlack pepper
- 80 gGrated cheese
Method
- Bring a large pan of salted water to the boil for the pasta.
- Meanwhile, chop the onion and garlic and cut the peppers and courgette into small dice.
- Heat the oil in a large frying pan and soften the onion, garlic and peppers over a medium heat for 8 minutes.
- Add the courgette and cook for another 5 minutes, until tender.
- Stir in the crushed tomatoes, season with salt and pepper and simmer for 10 minutes, until thick.
- Meanwhile, cook the macaroni according to the packet, about 10 minutes, and drain.
- Stir the spinach into the sauce and let it wilt for 2 minutes.
- Toss the pasta with the sauce and serve with the grated cheese on top.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
