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🍝 Pasta with Grilled Vegetables

621 kcal · 30 min · 4 servings

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 2 carrots
• 50 g snow peas
• 4 tbsp olive oil
• 500 g thin elbow macaroni
• salt
• 1 garlic clove
• oregano
• pepper from the mill
• 40 g parmesan

Instructions

1. 1. Thoroughly wash the bell peppers.
2. 2. Cut the bell peppers into quarters and remove the seeds.
3. 3. Cut the pepper pieces into bite-sized portions.
4. 4. Peel the carrots.
5. 5. Use a vegetable peeler to slice the carrots into long, thin strips.
6. 6. Wash the snow peas.
7. 7. Remove the fibrous strings from the snow peas.
8. 8. Lightly brush a grill pan with olive oil.
9. 9. Grill the prepared vegetables in batches for 2 to 3 minutes.
10. 10. Cook the macaroni in plenty of salted water.
11. 11. Follow the cooking time specified on the package exactly.
12. 12. Cook the pasta until it is al dente (firm to the bite).
13. 13. Peel the garlic cloves.
14. 14. Rinse the oregano briefly.
15. 15. Shake the oregano dry.
16. 16. Pick the oregano leaves off the stems.
17. 17. Drain the macaroni.
18. 18. Let the pasta drip dry well.
19. 19. Add the remaining olive oil to the pot.
20. 20. Press the garlic directly into the hot oil.
21. 21. Sauté the garlic for 1 to 2 seconds.
22. 22. Add the drained macaroni to the pot.
23. 23. Add the oregano leaves.
24. 24. Mix everything well together.
25. 25. Arrange the grilled vegetables on top of the pasta.
26. 26. Grate the Parmesan cheese over it.

Nutrition per serving

• kcal: 621
• Protein: 21 g · Fett/Fat: 15 g · Carbs: 98 g