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🍝 Colorful Pasta with Vegetable Sauce

499 kcal · 30 min · 4 servings

Ingredients

• 8 stalks green asparagus
• 1 red bell pepper
• 1 green bell pepper
• 200 g cherry tomatoes
• 1 bunch spring onions
• 1 red chili pepper
• 1 red onion
• 2 garlic cloves
• 400 g spaghetti
• 2 tbsp olive oil
• 40 g freshly grated Parmesan
• Oregano (for garnishing)

Instructions

1. 1. Wash all the vegetables thoroughly under running water.
2. 2. Peel the bottom third of the asparagus stalks and cut off the hard, woody ends.
3. 3. Cut the asparagus stalks into pieces about 2 to 3 centimeters long.
4. 4. Quarter the bell peppers and remove the seeds and white inner membranes.
5. 5. Cut the deseeded pepper pieces into small, thin strips.
6. 6. Quarter the cherry tomatoes.
7. 7. Clean the spring onions and slice them into thin rings.
8. 8. Halve the chili pepper lengthwise and remove the seeds.
9. 9. Slice the deseeded chili into rings as well.
10. 10. Peel the red onion and halve it.
11. 11. Slice the red onion halves into thin strips.
12. 12. Peel the garlic and slice it into thin rounds.
13. 13. Cook the pasta in boiling salted water until al dente (firm to the bite).
14. 14. Heat the oil in a large frying pan.
15. 15. Sauté the asparagus for 5 minutes, stirring occasionally.
16. 16. Add the peppers, garlic, red onions, chili, and spring onions to the pan.
17. 17. Stir-fry the vegetables for another 2 to 3 minutes.
18. 18. Add the tomatoes and warm them through briefly.
19. 19. Add the drained pasta to the pan and toss everything together to coat the noodles with the sauce.
20. 20. Plate the pasta by arranging it into nest shapes on plates.
21. 21. Sprinkle the finished pasta with grated Parmesan cheese and oregano.
22. 22. Serve the dish immediately.

Nutrition per serving

• kcal: 499
• Protein: 19 g · Fett/Fat: 10 g · Carbs: 82 g