First clean the vegetables, wash them and cut them into small pieces.
Fry the chopped onion and the whole garlic clove with the oil in a large saucepan.
Remove the garlic and add the pepper, zucchini and carrot.
Add salt, cover with the lid and cook over medium-low heat for 15-20 minutes: the vegetables should be tender but not overcooked.
Halfway through cooking, add the passata and the chopped basil.
Meanwhile cook the pasta in a pan of boiling salted water and drain it al dente.
Add the pasta to the sauce and let it cook quickly.
The vegetable ragout is ready, you just need to serve and serve.
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