Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 1 head garlic
• 1/2 onion
• 1 orange bell pepper
• 1/2 zucchini
• 15 oz canned diced tomatoes 400 grams
• 2 1/2 cups vegetable broth 590 ml
• 1/4 tsp saffron threads .17 grams
• 2 cups uncooked penne pasta 200 grams
• Manchego cheese
• handful freshly chopped parsley
• sea salt & black pepper

Instructions

1. Roughly mince the cloves from 1 head of garlic, roughly dice 1/2 onion, roughly chop 1 orange bell pepper and cut 1/2 zucchini into 1/4 inch (.635 cm) thick half moons
2. Heat a large fry pan with a medium-high heat and add in 1/4 cup extra virgin olive oil, after 1 minute add in the diced onion, chopped bell pepper and the zucchini, mix with the olive oil, after 5 minutes and the onion & zucchini is translucent, add in the minced garlic and continue to mix, after 1 minute add in a 15 oz can of diced tomatoes, 2 tbsp (8 grams) finely chopped parsley and season generously with sea salt & black pepper, mix together, then add in 2 1/2 cups vegetable broth and 1/4 tsp saffron threads, mix and bring to a boil, then add in 2 cups penne pasta and give it one final mix
3. After simmering for about 10 minutes and the broth has reduced by at least half, place a lid on the pan and lower the fire to a low-medium heat, simmer for another 3 to 4 minutes, then remove the pan from the heat, finely shred in some Manchego cheese over the pasta and sprinkle with freshly chopped parsley, enjoy!