(Vegetarian) Recipe Monday

Pasta Sauce with Tomato, Capsicum & Asparagus

1 Onion, finely chopped

1 Clove Garlic

1 cup chopped Red Capsicum (bell pepper)

400g can diced Italian tomatoes

1 tspn dried Thyme (or 1 tbspn fresh)

1 bunch of asparagus (or 1 can of asparagus tips & cuts)

In a large saucepan fry onion and garlic in 1 tspn of vegetable oil until tender.

Add capsicum and fry for a few minutes before adding diced tomatoes and thyme. Simmer for 5 minutes.

(If you want a smooth sauce, at this point pour sauce into a blender & mix, then return sauce to saucepan).

If you are using a fresh bunch of asparagus, steam until tender. Then slice into 1" pieces.

If you are using a can of asparagus tips and cuts, make sure you drain liquid.

Add asparagus to sauce and allow to heat through.

Then serve atop your favourite pasta (agnolotti or gnocci are my personal preferences).

Add parmesan cheese if you eat it.

Enjoy!

(**I made this on the weekend with the intention of taking a photo to share of the end product, and then completely forgot. Trust me when I say it's delicious!)