Summary

Ingredients

• 200 g pasta (spahetti), fresh
• 3 carrot (s)
• 1 pinch (s) sugar
• 1 zucchini
• 1 red pepper (s)
• 2 beefsteak tomato (s)
• 1 bunch basil
• 50 g pine nuts
• 2 tomato (s), dried
• Garlic, oregano
• olive oil
• salt and pepper
• vinegar

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Instructions

1. Cook the spagetti al dente. Rinse with cold water and mix with a little olive oil. Cut the carrots into slices, the zucchini with the skin in thin slices and the paprika into strips. Add oregano and garlic, mix. Place on a greased baking sheet, season with pepper, salt and brown in the oven (200 ° C). Then let it cool down.
2. Roast the pine nuts, dice the tomatoes and cut the basil into strips. Mix the diced tomatoes, basil, sun-dried tomatoes, vinegar, salt, pepper and oil in a salad bowl. Mix in the lukewarm vegetables.