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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
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