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leading multi-media house in Kenya with a key influence in matters of national and international interest.
Serves: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Ready In: 25 minutes
Ingredients:
1 tablespoon vegetable oil
2 carrots, chopped
150g pasta, pre, boiled
1 onion chopped
2 cups, vegetable stock
200g peas and yellow beans, pre-boiled
1 handful basil leaves
250g spinach, roughly chopped
Parmesan cheese, to garnish
Directions:
Heat oil in a cooking pot and fry the carrots and onions for about five minutes or until they start to soften.
Add the stock and tomatoes and simmer for about 10 minutes.
Add the peas and beans and allow to cook for a further five minutes.
Once the vegetables are tender, remove the pot from the fire and stir in the pasta, return to the heat and bring to a boil, then reduce to allow to simmer for about two minutes or until the pasta is cooked.
Finally stir in the basil, then season with salt and pepper.
Serve topped with a sprinkle of parmesan cheese and slices of garlic bread.
ENJOY!
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