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🍽️ Spring Vegetable Macaroni

687 kcal · 30 min · 4 servings

Ingredients

• 4 tomatoes
• 1 bunch spring onions
• 1 zucchini
• 150 g celery
• 150 g green asparagus
• 100 g snow peas
• salt
• 6 tbsp olive oil
• basil
• 1 tbsp balsamic vinegar
• pepper from the mill
• 500 g short macaroni
• 40 g parmesan

Instructions

1. 1. Make a cross cut on the bottom of the tomatoes.
2. 2. Pour boiling water over the tomatoes for one minute.
3. 3. Drain the water and rinse the tomatoes under cold water to stop the cooking process.
4. 4. Peel the skin off the tomatoes.
5. 5. Quarter the tomatoes and remove the seeds.
6. 6. Cut the tomatoes into small pieces.
7. 7. Clean the spring onions and rinse them.
8. 8. Finely chop the spring onions.
9. 9. Wash and trim the zucchini.
10. 10. Cut the zucchini into short strips.
11. 11. Wash and trim the celery.
12. 12. Finely chop the celery.
13. 13. Peel the bottom third of the asparagus spears.
14. 14. Trim off the tough ends of the asparagus generously.
15. 15. Cut the asparagus into bite-sized pieces.
16. 16. Wash and trim the snow peas.
17. 17. Cut the snow peas into smaller pieces depending on their size.
18. 18. Bring plenty of water with salt to a boil in a pot.
19. 19. Cook the asparagus in the salted water for five minutes.
20. 20. Remove the asparagus with a slotted spoon.
21. 21. Shock the asparagus in ice water.
22. 22. Blanch the snow peas in the salted water for one minute. (Blanchieren means to briefly cook in boiling water).
23. 23. Drain the snow peas.
24. 24. Rinse the snow peas under cold water.
25. 25. Let the asparagus and snow peas drain.
26. 26. Heat olive oil in a large pan.
27. 27. Sauté the celery, zucchini strips, and spring onions briefly.
28. 28. Add the tomatoes and sauté them briefly.
29. 29. Rinse the basil.
30. 30. Set aside a few leaves for garnish.
31. 31. Shake the remaining basil dry.
32. 32. Finely chop the basil.
33. 33. Add the asparagus, snow peas, and basil to the pan.
34. 34. Toss the vegetables and heat them through.
35. 35. Season the pan with vinegar, salt, and pepper.
36. 36. Cook the maccheroncini in plenty of salted water according to package instructions until al dente. (Al dente means firm to the bite).
37. 37. Drain the pasta.
38. 38. Let the pasta drain.
39. 39. Mix the pasta with the vegetables.
40. 40. Grate Parmesan cheese over the dish.
41. 41. Sprinkle the dish with the reserved basil leaves.
42. 42. Serve the dish.

Nutrition per serving

• kcal: 687
• Protein: 24 g · Fett/Fat: 20 g · Carbs: 101 g