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🍝 Pasta with Mediterranean Vegetables

572 kcal · 30 min · 4 servings

Ingredients

• 1 zucchini
• 2 red bell peppers
• 2 yellow bell peppers
• 200 g cherry tomatoes
• 1 stalk celery
• 1 clove of garlic
• 400 g bow-tie pasta
• salt
• 3 sprigs parsley
• 2 sprigs basil
• 4 tbsp olive oil
• pepper
• 2 tbsp lemon juice
• 40 g parmesan (1 piece)

Instructions

1. 1. Thoroughly wash the zucchini, bell peppers, tomatoes, and celery.
2. 2. Remove the tough stems and seeds from the vegetables.
3. 3. Cut the zucchini, bell peppers, and celery into thin strips.
4. 4. Cut the tomatoes in half.
5. 5. Peel the garlic.
6. 6. Finely chop the garlic.
7. 7. Bring a large pot of water and salt to a boil.
8. 8. Cook the pasta in the water until it is al dente (firm to the bite).
9. 9. Follow the cooking time specified on the package.
10. 10. Wash the fresh herbs under running water.
11. 11. Shake the herbs dry.
12. 12. Finely chop the parsley.
13. 13. Pluck the leaves off the basil stems.
14. 14. Heat oil in a large frying pan.
15. 15. Add the garlic, zucchini, bell peppers, tomatoes, and celery to the pan.
16. 16. Sauté the vegetables over low heat for 4 to 5 minutes.
17. 17. Drain the pasta.
18. 18. Reserve a small cup of the pasta cooking water.
19. 19. Add the drained pasta and the reserved water to the pan with the vegetables.
20. 20. Stir the chopped parsley into the mixture.
21. 21. Season the dish with salt, pepper, and a splash of lemon juice.
22. 22. Divide the pasta evenly among four plates.
23. 23. Grate fresh Parmesan cheese over the pasta.
24. 24. Garnish the plates with the basil leaves.

Nutrition per serving

• kcal: 572
• Protein: 20 g · Fett/Fat: 15 g · Carbs: 86 g