Preparation

Finely chop the parsley, garlic, onion, leek, radish, carrot and basil. Heat Kriti cooking oil in a large pan and sauté the chopped vegetables for about 7 minutes or until soft and about to brown. Stir frequently. Now add the coarsely chopped tomatoes, shredded cabbage, chopped zucchini, vegetable stock, salt and pepper. Cover and cook over low heat for about 10-15 minutes. Add the beans and cook for five more minutes.

Cook the pasta till it softens. Drain and add butter and cheese.

Mix the pasta with the vegetables and add salt and pepper.

Garnish with grated cheese and serve.