Penne in vegetable and tomato sauce

Name: Penne in vegetable and tomato sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g green asparagus; 200 ml Vegetable broth (instant); 1 jar(s) (425 ml; separation weight: 240 g) Artichoke Hearts; 1 Onion; 1-2 Garlic cloves; 2 TABLESPOONS Olive oil; 2 TABLESPOONS Tomato paste; 1 package (500 g) chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried oregano; 400 g Pasta (e.g. penne rigate); 7-10 Tbsp Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g green asparagus
200 ml Vegetable broth (instant)
1 jar(s) (425 ml; separation weight: 240 g) Artichoke Hearts
1 Onion
1-2 Garlic cloves
2 TABLESPOONS Olive oil
2 TABLESPOONS Tomato paste
1 package (500 g) chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried oregano
400 g Pasta (e.g. penne rigate)
7-10 Tbsp Parsley

Directions

1
Wash the asparagus, peel the lower third and cut off the ends. Cut the asparagus diagonally into pieces. Bring the stock to the boil, cover the asparagus and cook for 6-8 minutes. Meanwhile drain artichoke hearts and cut into slices.
2
Peel onion and garlic. Chop the onion finely, press the garlic through a garlic press. Heat olive oil in a pot, fry onion and garlic until transparent. Stir in tomato paste, add asparagus, stock and chunky tomatoes.
3
Season with salt, pepper and oregano and simmer for 5-10 minutes. Meanwhile cook the pasta in plenty of boiling salted water for 10-12 minutes and drain. Add the artichokes to the hot sauce and warm them up briefly.
4
Mix penne and sauce and arrange on plates. Serve garnished with parsley.