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🍝 Colorful Pasta with Fresh Vegetables

519 kcal · 30 min · 4 servings

Ingredients

• 400 g Spiral Noodle (e.g. Rotini)
• Salt
• 2 Bell Pepper (red and yellow)
• 2 small Zucchini
• 1 ripe Tomato
• 1 Garlic Clove
• 2 tbsp Olive Oil
• Pepper (from the mill)
• 75 g grated Parmesan
• 1 Handful Parsley

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. Add the pasta to the boiling water and cook until al dente (firm to the bite).
3. 3. Wash the peppers thoroughly.
4. 4. Cut the peppers in half and remove the inner core and seeds.
5. 5. Cut the peppers into small cubes.
6. 6. Wash the zucchini.
7. 7. Trim off the hard ends of the zucchini.
8. 8. Dice the zucchini into small cubes as well.
9. 9. Wash the tomato.
10. 10. Remove the hard stem area from the tomato.
11. 11. Finely chop the tomato.
12. 12. Peel the garlic.
13. 13. Mince the garlic very finely.
14. 14. Heat olive oil in a large pan.
15. 15. Add the minced garlic to the hot pan.
16. 16. Sauté the garlic briefly until translucent and fragrant.
17. 17. Add the pepper and zucchini cubes to the pan.
18. 18. Fry the vegetables for 2 to 3 minutes.
19. 19. Add the diced tomato to the pan.
20. 20. Season everything with salt and pepper to taste.
21. 21. Add the drained pasta to the pan.
22. 22. Gently fold the pasta into the vegetables.
23. 23. If necessary, add 2 to 3 tablespoons of pasta water to make the sauce creamier.
24. 24. Divide the pasta onto the plates.
25. 25. Sprinkle the dishes with grated Parmesan.
26. 26. Garnish with fresh parsley.
27. 27. Serve the dish immediately while hot.

Nutrition per serving

• kcal: 519
• Protein: 22 g · Fett/Fat: 13 g · Carbs: 77 g