Recipe Index

Ingredients

• 1 tbsp olive oil
• 2 garlic cloves (, minced)
• 1 onion (, finely chopped)
• 2 zucchinis* (, halved lengthwise and cut into sliced 1/3" slices)
• 1 red capsicum/bell pepper* (, halved and sliced)
• 1 cup corn* ((frozen or canned))
• 1 broccoli* (, broken into bite size florets)
• 0.5lb ziti/penne (, or other short pasta (Note 1))
• 28 oz crushed tomato
• 1.5 cups vegetable or chicken broth
• 2 tbsp tomato paste
• 1 tbsp Italian herb mix ((or other dried herbs))
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes ((chilli flakes, adjust spiciness to taste))
• 1.5 tsp salt
• 0.5 tsp black pepper
• 1.5 cups shredded cheese of choice ((Cheddar, tasty, Monterey Jack etc))
• Finely chopped parsley ((optional))
• Parmesan ((if not using cheese))

Method

1. Warm the olive oil in a large pot and cook the minced garlic and chopped onion slowly for 3 to 4 minutes until the onion turns translucent and sweet.
2. Raise the heat, add the zucchini slices and capsicum and give them about a minute and a half in the pot.
3. Stir in the crushed tomato, broth, tomato paste, Italian herb mix, garlic powder, red pepper flakes, corn, salt and black pepper until the paste dissolves.
4. As the liquid starts to bubble, lower the heat, stir in the dry pasta and push the broccoli florets down into the surface.
5. Cover the pot for 5 minutes, then cook uncovered for another 3 to 4 minutes, stirring often, until the pasta is nearly done and has absorbed most of the liquid.
6. Fold half the shredded cheese through the pasta, adjust the salt and pepper, then blanket the top with the rest of the cheese and put the lid back on for 1 minute.
7. Scatter parsley over the melted surface and serve the pasta at once from a warmed dish rather than leaving it sitting in the hot pot.

Prep: 5 min · Cook: 15 min · Total: 20 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data