Farfalle with Colourful Zucchini & Peppers

(serves 4)

Was looking to make something simple but special for my little buddy in hospital and decided to stick to the basics and choose a colourful variety of vegetables with a simple tomato base!

Hearty, wholesome and made with love :)

Prep time: 15 min

Cooking time: 30 min

Ingredients:

1 brown onion

2 cloves garlic

1 lebanese zucchini

3 squash

1 red capsicum

1x400g can whole tomatoes

400g passata

300g farfalle pasta

2-3  tsp oregano

Olive oil

Salt and pepper

Handful of chopped parsley, to garnish

Method:

1. Finely slice the onion and garlic. Chop the capsicum, zucchini and squash into bite-size pieces.

2. Heat a deep pan with 1/2 T oil, saute the onions and garlic for 1-2 minutes, then add the zucchini, squash and capsicum and saute for another 5 minutes until soft.

3. Add the tomatoes and passata and simmer for 10-15 minutes until all the vegetables are softened and sauce starts to thicken.

4. Season with salt, pepper, oregano and 1-2 T olive oil.

5. In a pot of salted boiling water, cook the pasta according to the instructions or until al dente.

6. Once the pasta is cooked, add to the sauce and toss through with another squig of olive oil and serve with a sprinkle of parsley!