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🍽️ Penne Pasta with Colorful Vegetables

556 kcal · 30 min · 4 servings

Ingredients

• 1 red bell pepper
• 2 carrots
• 4 spring onions
• 1 bunch parsley
• 400 g whole grain penne
• salt
• 4 tbsp olive oil
• 0.5 lime (juice)
• 100 ml vegetable broth
• 150 g crème fraîche
• pepper (from the mill)

Instructions

1. 1. Wash the bell pepper thoroughly.
2. 2. Cut the bell pepper in half.
3. 3. Remove the seeds and the white inner membranes.
4. 4. Dice the bell pepper flesh into very small cubes.
5. 5. Peel the carrots.
6. 6. Grate the carrots into thin strips.
7. 7. Clean the spring onions.
8. 8. Wash the spring onions.
9. 9. Slice the spring onions diagonally into thin rings.
10. 10. Wash the parsley.
11. 11. Pick the parsley leaves off the stems.
12. 12. Chop the parsley leaves coarsely.
13. 13. Bring plenty of water to a boil with salt.
14. 14. Cook the penne pasta in it until al dente.
15. 15. Follow the package instructions for the cooking time.
16. 16. Heat the olive oil in a pan.
17. 17. Sauté the diced bell pepper in the pan.
18. 18. Add the spring onion rings.
19. 19. Deglaze the pan with the lime juice.
20. 20. Add the grated carrots to the pan.
21. 21. Add the vegetable broth to the pan.
22. 22. Drain the cooked pasta.
23. 23. Add the pasta to the vegetables in the pan.
24. 24. Stir everything well.
25. 25. Stir in the crème fraîche.
26. 26. Stir in the chopped parsley.
27. 27. Season the dish with salt.
28. 28. Season the dish with pepper.

Nutrition per serving

• kcal: 556
• Protein: 16 g · Fett/Fat: 23 g · Carbs: 70 g