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🍽️ Penne with Paprika and Tomato Vegetables

565 kcal · 30 min · 4 servings

Ingredients

• 1.5 red bell peppers
• 1.5 green bell peppers
• 4 sun-dried tomatoes (in oil)
• 1 can corn
• 400 g penne
• salt
• 2 tbsp olive oil
• 2 tbsp capers
• pepper (from the mill)
• 1 tbsp balsamic vinegar
• 2 tbsp white balsamic vinegar
• 2 tsp honey
• 60 g parmesan

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Remove the stem, the inside, and the white inner membranes of the peppers.
3. 3. Cut the peppers into thin strips.
4. 4. Let the tomatoes drain well.
5. 5. Dice the tomatoes into small cubes.
6. 6. Bring plenty of water to a boil and add salt.
7. 7. Cook the penne pasta in it until al dente.
8. 8. Heat the oil in a pan.
9. 9. Add the pepper strips and tomato cubes to the hot pan.
10. 10. Simmer the vegetables for about 8 minutes.
11. 11. Add the corn and capers to the pan.
12. 12. Heat the ingredients briefly until they are warm.
13. 13. Season the mixture with salt and pepper.
14. 14. Add balsamic vinegar and honey.
15. 15. Drain the pasta.
16. 16. Mix the pasta with the vegetables in the pan.
17. 17. Grate the Parmesan over the finished dish.
18. 18. Serve the food immediately.

Nutrition per serving

• kcal: 565
• Protein: 22 g · Fett/Fat: 12 g · Carbs: 90 g