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🍝 Vegetable Pasta

485 kcal · 30 min · 4 servings

Ingredients

• Paprika (300 g each of zucchini and yellow)
• 200 g broccoli florets
• 300 g cherry tomatoes
• 400 g bow-tie pasta
• salt
• pepper (from a mill)
• 4 tbsp olive oil
• 2 tbsp finely chopped basil

Instructions

1. 1. Wash the vegetables under running water.
2. 2. Remove the tough stems and leaves from the vegetables.
3. 3. Remove the seeds and white pith from the bell pepper.
4. 4. Cut all the vegetables into small, bite-sized pieces.
5. 5. Bring a large pot of water to a boil.
6. 6. Add some salt to the boiling water.
7. 7. Cook the pasta in the salted water until al dente.
8. 8. Heat some oil in a large pan.
9. 9. Fry the zucchini and bell pepper in the hot oil.
10. 10. Add the tomatoes and broccoli to the pan.
11. 11. Cover the pan with a lid.
12. 12. Let the vegetables cook for about 5 minutes.
13. 13. Season the vegetables with salt and pepper.
14. 14. Drain the pasta in a colander.
15. 15. Reserve one cup of the pasta water.
16. 16. Mix the drained pasta with the vegetables in the pan.
17. 17. Add the reserved pasta water.
18. 18. Set aside some fresh basil.
19. 19. Toss everything together well.
20. 20. Plate the pasta onto serving dishes.
21. 21. Garnish the finished dishes with the basil.

Nutrition per serving

• kcal: 485
• Protein: 13 g · Fett/Fat: 18 g · Carbs: 68 g