Colorful Summer Pasta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g penne, or riatoni
- 2 bell peppers, red or orange
- 2 spring onion (s)
- 1 zucchini
- 2 cloves garlic)
- 150 g cocktail tomatoes
- 150 g sheep cheese
- some olives, black, pitted
- salt and pepper
- basil
- oregano
- rosemary
- olive oil
- 50 ml white wine
- 50 ml water
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water according to the instructions on the packet.
- Cut the peppers into bite-sized pieces and the spring onions into oblique slices approx. 1 cm thick. Halve the zucchini and cut into slices of approx. 0.5 cm. Finely chop the garlic. Halve or quarter the tomatoes depending on their size and remove the seeds. Cut the sheep`s cheese into cubes of approx. 1 cm. Halve the olives.
- Heat the olive oil in a large pan. While the noodles are cooking, first gently fry the pepper pieces over medium heat, then add the spring onion pieces and fry briefly. Next, add the zucchini slices and garlic and fry again briefly. Deglaze with white wine and water, season with salt, pepper and add the herbs. Simmer on a low flame until the pasta is done. Possibly add a little olive oil or water, the vegetables should be well moist.
- Before the pasta is drained, add the tomatoes to the vegetables and stir only once briefly. Drain the pasta, add to the vegetables in the pan, add the olives and feta cheese, mix everything well once.
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