Whole-wheat Spinach Fettuccine with Chunky Marinara

If you're in the mood for some comfort food that's also healthy and fresh, try out this whole-wheat and semolina spinach fettuccine with chunky garden veggie and tomato marinara, recipe developed by the lovely artisans at Donna Pastaia. 

Ingredients 
Donna Pastaia's Spinach Whole Wheat& Semolina Fettuccine 125gms

For the marinara sauce

• 400 gms diced tomatoes 
• 4 cloves of finely chopped garlic
• 1 medium/small finely chopped onion 
• 1 cup diced zucchini
• 1 cup diced bell peppers (red / yellow)
• 1/2 cup diced carrot
• 1 cup gently hand torn mushrooms
• Mixed italian herbs
• Salt and pepper to taste

1. Saute onions and garlic with 2 tbsp olive oil. Add diced tomatoes and cover with a lid to simmer on a medium flame for 10-15 mins.
2. Once the tomatoes are tender, add the zucchini, bell peppers, mushrooms and carrots and season to taste with salt and pepper to it. Let this cook for another 15-20 mins on medium heat.
3. While the sauce does it's magic in the pot, add pasta to boiling salted water and cook for 6-7 minutes.
4. Toss pasta straight into sauce for the last finish and bring it together with mixed herbs and fresh basil.