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🍝 Pasta with Colorful Vegetables

484 kcal · 30 min · 4 servings

Ingredients

• 400 g Penne
• salt
• 1 large zucchini
• 2 bell peppers (yellow and red)
• 2 red onions
• 2 garlic cloves
• 4 mushrooms
• 4 tbsp olive oil
• pepper (from the mill)
• 1 tbsp chopped thyme

Instructions

1. 1. Bring a large pot of water to a boil.
2. 2. Add the pasta and a pinch of salt to the boiling water.
3. 3. Cook the pasta until al dente (still firm to the bite).
4. 4. Drain the pasta in a colander.
5. 5. Rinse the drained pasta briefly with cold water.
6. 6. Wash the zucchini under running water.
7. 7. Trim the ends of the zucchini.
8. 8. Cut the zucchini into sticks about 7 centimeters long.
9. 9. Wash the bell peppers under running water.
10. 10. Halve the bell peppers lengthwise.
11. 11. Remove the core and seeds from the bell peppers.
12. 12. Cut the bell peppers into long strips.
13. 13. Peel the onion.
14. 14. Peel the garlic clove.
15. 15. Finely dice the garlic.
16. 16. Slice the onion into thin strips.
17. 17. Clean the mushrooms.
18. 18. Halve the mushrooms.
19. 19. Heat the oil in a grill pan.
20. 20. Add the diced garlic to the hot pan.
21. 21. Sauté the prepared vegetables for 2 to 3 minutes.
22. 22. Cook the vegetables until they are crisp-tender.
23. 23. Add the drained pasta to the pan.
24. 24. Season the dish with salt.
25. 25. Season the dish with pepper.
26. 26. Season the dish with thyme.
27. 27. Drizzle some olive oil over the finished dish.
28. 28. Serve the pasta with vegetables.

Nutrition per serving

• kcal: 484
• Protein: 16 g · Fett/Fat: 12 g · Carbs: 77 g