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🍝 Pasta with sheep's cheese and fried vegetables

577 kcal · 30 min · 4 servings

Ingredients

• 400 g pasta (e.g. Caserecce)
• salt
• 2 large zucchini
• 6 Roma tomatoes
• 150 g cherry tomatoes
• 2 red onions
• 1 red bell pepper
• 1 clove of garlic
• 2 tbsp olive oil
• 1 tbsp tomato paste
• pepper (from the mill)
• 1 bunch arugula
• 150 g feta

Instructions

1. 1. Boil water in a large pot and add salt.
2. 2. Add the pasta to the boiling water.
3. 3. Cook the pasta until it is al dente.
4. 4. Wash the zucchini under running water.
5. 5. Cut off the ends of the zucchini.
6. 6. Cut the zucchini into small cubes.
7. 7. Wash the plum tomatoes and the cherry tomatoes.
8. 8. Remove the stem area from the plum tomatoes.
9. 9. Cut the plum tomatoes into small cubes.
10. 10. Peel the onions.
11. 11. Cut the onions into wedges.
12. 12. Separate the individual onion layers from each other.
13. 13. Wash the bell peppers.
14. 14. Halve the bell peppers.
15. 15. Remove the seeds and the white inner walls of the bell peppers.
16. 16. Cut the bell peppers into pieces approx. 1 cm in size.
17. 17. Peel the garlic.
18. 18. Finely chop the garlic.
19. 19. Heat oil in a hot pan.
20. 20. Sweat the garlic in the oil until translucent.
21. 21. Add the bell peppers, the onions and the zucchini to the pan.
22. 22. Sweat the vegetables for 2 to 3 minutes.
23. 23. Add the tomatoes and the cherry tomatoes.
24. 24. Stir in the tomato paste.
25. 25. Season the mixture with salt and pepper.
26. 26. Cook the mixture over medium heat for a further 3 minutes.
27. 27. Drain the pasta.
28. 28. Let the pasta drain well.
29. 29. Add the pasta to the vegetables in the pan.
30. 30. Toss the pasta briefly to mix it with the vegetables.
31. 31. Serve the pasta on plates.
32. 32. Wash the arugula.
33. 33. Remove any damaged leaves from the arugula.
34. 34. Dry the arugula in a salad spinner.
35. 35. Crumble the feta into small pieces.
36. 36. Add the arugula and the feta to the plated pasta.
37. 37. Serve the dish.

Nutrition per serving

• kcal: 577
• Protein: 24 g · Fett/Fat: 16 g · Carbs: 81 g