One Pot Veggie Spring Pasta
Serves 4
- 2 tbsp extra virgin olive oil
- 0.25 cup capers
- 1 large clove garlic, crushed
- 1 red onion, finely chopped
- 400 g penne pasta
- 600 ml vegetable stock
- 400 g tin diced tomato
- 200 g cherry tomatoes, cut in halves
- 1 bunch asparagus, sliced into bite quarters
- 30 g parmesan cheese, shaved
- 0.5 cup fresh basil leaves
