Summer Vegetable Pasta

Heat the olive oil in a casserole, gently sauté the onion rings and garlic for a few minutes. Add the rest of the vegetables and sauté for 5-7 min, turning regularly. Add the tomato puree. Season with salt, pepper and dried pepper. Cover and steam quietly on low heat for about 30 minutes. Cook the pasta in a saucepan of salted water until al dente. Drain and place in a warmed bowl for serving.

Top with the vegetable sauce, fold in the basil and mix thoroughly. Serve with grated Parmesan cheese.

Tip: Zucchini is a type of squash, so it’s low in calories, high in vitamins and easy to digest – just the thing for a light meal!

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