Pasta primavera

 

Cooking time: 35 minutes.

Ingredients

• 350 g capellini or spaghetti;
• olive oil;
• 2 cups broccoli florets;
• 450 g yellow and red cherry tomatoes;
• 250 g small champignons;
• 420 g canned artichokes ;
• 2 teaspoons garlic powder;
• salt, ground black pepper - to taste;
• ¾ cup grated parmesan;
• fresh basil.

Preparation

Preheat the oven to 200°C. Boil the pasta until al dente. Pour the pasta water into a glass.

Spray a baking sheet with olive oil, add broccoli, tomatoes, and mushrooms. Remove the artichokes from the brine, dry slightly and add to the rest of the ingredients.

Season everything with ground garlic, salt and pepper and place in the oven for 15–20 minutes. Halfway through cooking, the contents of the pan will need to be stirred.

Transfer the vegetables to the pan with the pasta, add the Parmesan and ½ cup of the pasta water. Place over low heat and stir vigorously until a sauce forms. If necessary, add a little more water.

Serve with basil and grated Parmesan.