Ingredients

2 tbsp EVOO

250 grams of linguine

15 grams red onion

2 grams basil

2 tomatoes,diced

1 pinch salt and pepper,ground

25 g asparagus,sliced into three pieces each

1 carrot,sliced into thick half moons

2 cloves garlic.sliced

1 onion sliced

30 grams each of red and green bell pepper,cubed

1 ½ cups of  kraft cheddar cheese grated

 

PROCEDURE:

            Begin cooking linguine with  boiling salted water.Meanwhile, Boil asparagus and carrot individually in salt boiling water until half cooked. Set vegetables aside.Sauté garlic and onions in a saucepan with olive oil. Add the basil leaves tomatoes and cheddar cheese. Add red and green bell peppers along with the precooked vegetables, and cook for a few minutes until they release their juices. Season with salt and pepper.  Pour the sauce over linguini