Ramadan Pasta for Suhoor

Ingredients

• 250 grams pasta
• for boiling boiling water
• 2 tablespoons salt
• 1 piece butter
• a little olive oil or vegetable oil
• 1 tablespoon salt
• a pinch white or black pepper
• ½ onion, finely chopped onion
• 3 cloves, finely chopped garlic
• as available broccoli
• 1 carrot
• 1 red or green bell pepper
• 1 zucchini
• 2 tablespoons, diluted with 1 cup of water tomato paste
• about 2 small tea glasses pasta cooking water
• 200 ml cream
• 200 grams Kashkaval cheese
• a pinch grated Kashkaval cheese for topping
• 1 teaspoon oregano

Instructions

1. In a pot over the heat, boil the pasta in boiling water with 2 tablespoons of salt until nearly cooked, then drain it, reserving the cooking water.
2. In a pan over the heat, melt the piece of butter with a little olive oil or vegetable oil.
3. In the same pan, add ½ finely chopped onion and 3 finely chopped garlic cloves with 1 tablespoon of salt and a pinch of white or black pepper.
4. In the same pan, add the available vegetables: broccoli, carrot, bell pepper, and zucchini.
5. In the same pan, add 2 tablespoons of tomato paste diluted with 1 cup of water.
6. In the same pan, add about 2 small tea glasses of pasta cooking water.
7. In the same pan, add 200 ml of cream.
8. In the same pan, add 200 grams of Kashkaval cheese and stir until melted.
9. In the same pan, add the boiled pasta and toss it with the sauce until coated and the sauce thickens.
10. In the same pan, add a pinch of Kashkaval cheese on top and 1 teaspoon of oregano.
11. In the same pan, cover the dish over low heat until the cheese melts and it is ready.
12. Optionally, place the pan in the oven under the top heat only, if the pan is oven-safe.