3-Color Pasta with Sun-Dried Tomato Sauce
This simple, 5-ingredient pasta comes together in about 15 minutes and is full of flavor from the sun dried tomato sauce. Add a few sprigs of basil on top to give the dish a fresh note. It can be made vegan by forgoing cheese, and gluten-free by using gluten-free pasta noodles.
Foto: Minimalist Baker — Minimalist Baker
Ingredients
- 1 medium carrot
- 1 small -medium zucchini
- 2 ounces whole wheat spaghetti ((a small handful)*)
- 1/3 -1/2 cup tomato sauce
- 3 Tbsp sun dried tomato spread ((or pureed sun-dried tomatoes))
- Vegan parmesan cheese ((optional))
- Fresh basil ((optional))
Steps
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Cook the noodles according to package instructions, shooting for al dente.
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Rinse and peel any rough skin spots from the carrot and zucchini. Then continue using the peeler to ‘ribbon’ them into noodles.
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Combine and warm your tomato sauce and sun dried tomato spread in a medium saucepan over low-medium heat, stirring to combine and adding a little water if too thick.
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Once noodles are done, scoop them into a strainer (reserving the water) and cover with towel to keep them moist.
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Place zucchini and carrot noodles in the pasta water and boil for 3-4 minutes until tender or ‘al dente.’
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Add pasta noodles and vegetable noodles into the sauce, toss lightly and serve immediately.
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Garnish with vegan parmesan cheese and basil for additional flavor.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (29% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| carrot | 1 medium | - | - |
| -medium zucchini | 1 small | - | - |
| whole wheat spaghetti | 2 ounces | - | - |
| -1/2 cup tomato sauce | 0.3333333333333333 | Rp 12.000/kg | Rp 400 |
| sun dried tomato spread | 3 tbsp | Rp 12.000/kg | Rp 540 |
| Vegan parmesan cheese | - | - | - |
| Fresh basil | - | - | - |
*Estimated market prices, may vary by region
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