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🍝 Pasta with Peppers and Olives

530 kcal · 30 min · 4 servings

Ingredients

• Peppers (1 small red, yellow and green each)
• 3 garlic cloves
• 2 smaller onions
• 100 g black olives (pitted)
• 6 tbsp olive oil
• salt
• pepper (from the mill)
• 400 g spaghetti (whole grain optional)
• basil

Instructions

1. 1. Wash the peppers thoroughly.
2. 2. Remove the stem and the inside of the peppers.
3. 3. Cut the peppers in half.
4. 4. Remove all white veins from the flesh.
5. 5. Slice the pepper flesh into thin strips.
6. 6. Peel the garlic.
7. 7. Slice the garlic into thin rounds.
8. 8. Peel the onions.
9. 9. Cut the onions into rings.
10. 10. Heat the oil in a pan.
11. 11. Sauté the onion rings in the hot oil until they are soft and translucent.
12. 12. Add the garlic and pepper strips to the pan.
13. 13. Sauté the vegetables for about 4 minutes.
14. 14. Season the mixture with salt and pepper.
15. 15. Cook the pasta in plenty of boiling salted water.
16. 16. Cook the pasta until it is al dente (firm to the bite).
17. 17. Drain the pasta.
18. 18. Let the pasta drip dry well.
19. 19. Mix the pasta with the sautéed vegetables and olives.
20. 20. Divide the pasta and vegetable mixture onto plates.
21. 21. Garnish the dish with fresh basil.
22. 22. Serve the pasta immediately.

Nutrition per serving

• kcal: 530
• Protein: 12 g · Fett/Fat: 22 g · Carbs: 70 g