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🍝 Colorful Vegetable Pasta Skillet

555 kcal · 30 min · 4 servings

Ingredients

• 400 g spaghetti
• 0.5 bunch basil
• 5 dried tomatoes
• 4 garlic cloves
• 1 zucchini
• 100 g black olives
• 6 tbsp olive oil
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the zucchini under running water.
2. 2. Slice the zucchini into thick rounds.
3. 3. Cut the zucchini rounds into long strips.
4. 4. Dice the zucchini strips into very small cubes.
5. 5. Cut the sun-dried tomatoes into thin strips.
6. 6. Bring a large pot of salted water to a boil.
7. 7. Cook the spaghetti in the boiling water until firm to the bite.
8. 8. Heat oil in a large skillet.
9. 9. Place the garlic cloves with their skin into the hot pan.
10. 10. Fry the garlic over low heat for a few minutes until fragrant.
11. 11. Remove the fried garlic from the pan.
12. 12. Add the sun-dried tomatoes, olives, and diced zucchini to the pan.
13. 13. Sauté the vegetables briefly.
14. 14. Add the drained, hot spaghetti to the pan.
15. 15. Toss the pasta well with the vegetables and sauce.
16. 16. Season the dish with salt and pepper.
17. 17. Garnish the pasta with fresh basil leaves.
18. 18. Serve the dish immediately.

Nutrition per serving

• kcal: 555
• Protein: 15 g · Fett/Fat: 20 g · Carbs: 76 g