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🍝 Colorful Vegetable Pasta

724 kcal · 30 min · 4 servings

Ingredients

• 500 g Penne
• 500 g Zucchini (cut into thin strips)
• 500 g Carrots (cut into thin strips)
• 50 g Pine nuts (roasted)
• 80 g Parmesan (coarsely grated)
• 2 Garlic cloves
• 2 tbsp Basil (cut into thin strips)
• Olive oil
• Salt
• Pepper

Instructions

1. 1. Boil water in a large pot.
2. 2. Add the pasta to the boiling water.
3. 3. Cook the pasta until it is al dente (firm to the bite).
4. 4. Drain the pasta and reserve the cooking water.
5. 5. Peel the carrots and cut them into thin slices or sticks.
6. 6. Wash the zucchini and cut it into small cubes.
7. 7. Heat oil in a large frying pan.
8. 8. Fry the carrots and zucchini in the hot oil.
9. 9. Sauté the vegetables for about 8 minutes.
10. 10. Press the garlic directly into the pan.
11. 11. Add the drained pasta to the vegetables in the pan.
12. 12. Mix everything together thoroughly.
13. 13. Stir the grated Parmesan into the pasta.
14. 14. Add the pine nuts.
15. 15. Finely chop the fresh basil.
16. 16. Fold the chopped basil into the pasta.
17. 17. Add two tablespoons of olive oil.
18. 18. Season the pasta with salt to taste.
19. 19. Season the pasta with black pepper to taste.
20. 20. Serve the pasta warm or cold.

Nutrition per serving

• kcal: 724
• Protein: 29 g · Fett/Fat: 22 g · Carbs: 101 g