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🍝 Colorful Vegetable Pasta

506 kcal · 30 min · 4 servings

Ingredients

• 400 g elbow macaroni (or rigatoni, chifferi rigati... )
• 1 zucchini
• 2 red bell peppers
• 2 onions
• 2 garlic cloves
• 3 tbsp olive oil
• 125 ml vegetable broth
• 2 tbsp balsamic vinegar
• salt
• pepper (from the mill)
• 30 g pine nuts
• basil (for garnish)

Instructions

1. 1. Wash the zucchini thoroughly and slice it into thin rounds.
2. 2. Wash the bell pepper, cut it into quarters, and remove the core and white membranes.
3. 3. Cut the deseeded pepper pieces into thin strips.
4. 4. Peel the onions and slice them into thick rings.
5. 5. Peel the garlic cloves and chop them finely.
6. 6. Heat the olive oil in a large pan.
7. 7. Fry the prepared vegetables in the hot oil until they take on color.
8. 8. Add the chopped garlic and fry it briefly.
9. 9. Pour in the vegetable broth and cover the pan.
10. 10. Let the vegetables simmer for about five minutes with the lid closed.
11. 11. Season the mixture with salt, pepper, and balsamic vinegar.
12. 12. Bring plenty of water to a boil and add salt.
13. 13. Cook the pasta in the salted water until al dente (firm to the bite).
14. 14. Heat a separate small pan over moderate heat.
15. 15. Toast the pine nuts in the dry pan until fragrant.
16. 16. Drain the pasta and let it drain well.
17. 17. Mix the drained pasta with the vegetable pan.
18. 18. Taste the pasta and vegetable mixture one last time and adjust seasoning if needed.
19. 19. Serve the dish sprinkled with the toasted pine nuts.
20. 20. Garnish the portions with fresh basil.

Nutrition per serving

• kcal: 506
• Protein: 17 g · Fett/Fat: 13 g · Carbs: 78 g