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🍽️ Frafalle mit Zucchini, Paprika and Cheese

576 kcal · 30 min · 4 servings

Ingredients

• 350 g zucchini
• 350 g bell peppers (red)
• 1 bunch spring onions
• 400 g bowtie pasta
• salt
• pepper (from the mill)
• 4 tbsp olive oil
• 2 tbsp basil
• 125 g mozzarella (1 ball)

Instructions

1. 1. Wash and clean the zucchini, peppers, and spring onions. Cut the peppers in half, remove the seeds and white inner membranes. Cut all the vegetables into small, bite-sized pieces.
2. 2. Cook the pasta in plenty of boiling salted water until al dente (firm to the bite).
3. 3. Blanch the tomatoes briefly in boiling water, immediately shock them in cold water, peel off the skin, cut them open, and remove the core. Dice the flesh.
4. 4. Sauté the zucchini, peppers, and spring onions in hot oil. Add the tomatoes and cook the vegetables covered for about 5 minutes. Season with salt and pepper. Cut the mozzarella into small cubes.
5. 5. Drain the pasta and mix it with the vegetables, mozzarella, and basil. Plate the mixture and serve.

Nutrition per serving

• kcal: 576
• Protein: 21 g · Fett/Fat: 18 g · Carbs: 80 g