Pasta: 350 grams (gluten free)
Tomato sauce: 400 grams
Coconut oil: 1 tablespoon
Onions: 1 piece (medium size, peeled and chopped)
Garlic: clove (peeled and mashed)
Green onions: 2 sticks (chopped)
Celery: 2 sticks (large / chopped)
Red pepper: half a piece (chopped)
Yellow pepper: half a piece (chopped)
Broccoli: 200 grams
Cherry tomatoes: to taste (fresh, cut in half)
Parsley: 1/4 cup (fresh, chopped)
How to prepare
Fill a large bowl with water and bring it to a boil, then boil the pasta.
Heat coconut oil in a deep frying pan, then add onion and garlic, and stir well.
Add the green onion, celery, colored pepper and broccoli, and leave the ingredients on a medium heat for ten minutes, or until they are soft.
Add the sauce, and stir the ingredients for two minutes. Put the parsley and tomatoes, and stir the ingredients well.
Add the pasta to the previous mixture, and stir for two minutes. Sprinkle fresh parsley on top of pasta, and serve hot.