Summary

Ingredients

• 400 g noodles (Farfalle, Italian butterfly noodles)
• 2 zucchini
• 4 carrot (s)
• 1 leek
• 1 red pepper (s)
• 2 cloves garlic
• Oil (olives)
• salt and pepper
• Parmesan, freshly grated
• Vegetable broth

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Instructions

1. Boil the farfalle in plenty of salted water.
2. Meanwhile, wash the vegetables and cut them into small pieces. Cut the leek into fine rings and sauté in a pan in a little olive oil. Peel the garlic, press it through a garlic press or finely chop it and also add to the leek. Now mix in the rest of the vegetables and cook until they are firm to the bite.
3. Season with salt, pepper and vegetable stock. The Farfale are poured off when they are al dente. Mix the pasta with the vegetables and serve. Sprinkle with freshly grated parmesan cheese.