Farfalle in colorful tomato sauce

250 g

mixed vegetables (e.g., carrots, celery, zucchini, bell peppers)

1/2

onion

1/2

clove of garlic

200 g

diced tomatoes (canned)

200 ml

vegetable broth

125 g

farfalle (butterfly noodles)

1 tbs

olive oil

1 tbs

balsamic vinegar

50 g

grated Parmesan

500 g

mixed vegetables (e.g., carrots, celery, zucchini, bell peppers)

1

onion

1

clove of garlic

400 g

diced tomatoes (canned)

400 ml

vegetable broth

250 g

farfalle (butterfly noodles)

2 tbs

olive oil

2 tbs

balsamic vinegar

100 g

grated Parmesan

750 g

mixed vegetables (e.g., carrots, celery, zucchini, bell peppers)

1 1/2

onion

1 1/2

clove of garlic

600 g

diced tomatoes (canned)

600 ml

vegetable broth

375 g

farfalle (butterfly noodles)

3 tbs

olive oil

3 tbs

balsamic vinegar

150 g

grated Parmesan