VEGGY PASTA ALA IZA
Boil some fresh asparagus (cut into 3 cm pieces) in salt water until soft. Drained the asparagus.
Sautéed ½ onion (finely chopped) and a teaspoon of garlic in olive oil.
2 baby marrows (sliced)
about 3 x 10 cm sticks of celery (chopped)
2 medium sized carrots (chopped)
½ a red pepper (diced)
Sauté until soft – about 15-20 minutes. Add about 15 savoury tomatoes (cut in half) and added the asparagus.
Sauté for a few minutes.
Add one tin of cream and loads of course black grinded pepper and salt to taste.
Cook the pasta (I used linquine) while preparing the sauce and drain.
Add the pasta sauce to the pasta. Add about two table spoons of chopped fresh parsley and about 3 heaped tablespoons of grated Parmesan.
Stir through and serve!
Photo: Iza Hennekom Laubser