2 carrots, peeled and finely diced
1 zucchini, finely diced
3 oz. fresh or frozen green beans, cut into 3/4 inch pieces
1 small leek, washed and sliced thin
2 Italian plum tomatoes, peeled and diced
1 handful of fresh flat leaf parsley, finely chopped
1 Tbsp. extra virgin olive oil
1/2 tsp. sugar
1 cup frozen peas
8 oz. dried penne pasta
salt and fresh ground black pepper to taste
Heat oil in a nonstick skillet or saucepan. Add the carrots and leek. Sprinkle on the sugar and cook, stirring often, for about 5 minutes. Stir in zucchini, peas, green beans, and salt and pepper. Cover and cook over low to medium heat for 5 to 8 minutes, until the vegetables are tender, stirring often.
Meanwhile, cook pasta according to package directions, until al dente. Drain well and keep hot until ready to serve.
Stir parsley and tomatoes into the vegetable mixture and add salt and pepper to taste. Toss with the cooked pasta and serve immediately.
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