Fusilli alle carote cipolla e zucchine - from Rita Pazzelli

(Spiral pasta with carrots, onions and courgette)

ingredients
1 carrot
1 onion
1 zucchino (courgette)
200gr passata di pomodoro sieved tomatoes
brown fusilli pasta
fresh grated parmiggiano
olive oil
veg stock cube or salt

Use a grater to grate the carrot, onion, and courgette
Tranfer all into a saucepan with a generous amount of olive oil
Saute all the ingredients for 5min, then add the passata and the stock cube.
Bring to boil and add a bit of water use a lid and let it cook for about 40min you'll need to stir it and add water if it gets too dry.
You should end up with a thick sauce but not too dry.

Ten minute before sauce is ready boil some water for the pasta
As the pasta is ready add it to the sauce
serve in plate and add a lot of fresh grated parmiggiano mix and....Buon appetito!

(this is the only way my son eats veg)

you can also add any other vegetables make sure you cook the sauce for long time like when you make a Bolognese sauce.