Pasta

Ingredients

4 fresh tomatoes cut each into four pieces
2 medium carrots thinly sliced
¼ medium size turnips shred
¼-cup peas fresh or frozen (thawed)
½-cup beans cut into short length
3 sticks of thyme fresh or frozen
1 similar stick rosemary fresh or frozen
½ teaspoon Italian dried herbs.
2-tablespoon tomato puree
8 olives precooked
6 table spoon olive oil
2 cups semolina noodle 
(Italian brand Combino Fusilli)
200-gram Cheese Italian Pasta Sauce
½ -teaspoon pasta salt

Method 

Wash vegetable add the thymine and rosemary steam together with a pinch of pasta salt - about six minutes.

Warm the cheese Italian pasta sauce keep ready.

Take 5-tablespoon olive oil heat in a pan. Add fresh tomato and steamed vegetables, sprinkle Italian herbs, cook. Add salt, tomato puree and blend. Ready, keep aside 

In a saucepan, bring water to boil. Add fusilli. Spread one-tablespoon oil in it. Sprinkle a pinch Italian dry herbs mix.
Cook for 9-10 minutes. Drain the water.

Add warm cheese Italian pasta sauce, and vegetable combine into the fusilli. Top with olives. 

Serve as main dish. Drinks - black-grape juice, or orange juice - goes well.

Suggest red wine dry for those who enjoy wine.





Pasta by asith-mohan-mangalore