Summary

Ingredients

• 1 small zucchini
• 100 g auberine (s)
• 0.5 ½ bell pepper (s), red
• 1 large tomato (s)
• 1 clove garlic
• 1 chilli pepper (s), dried, more if you like
• 1 tablespoon olive oil
• 50 ml vegetable stock
• salt
• 200 g pasta (fusilli)
• 50 g ricotta
• 1 teaspoon lemon juice
• 10 basil leaves

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Instructions

1. Wash and clean the zucchini, aubergine and peppers and cut into small cubes. Wash the tomatoes (or peel them if necessary), core them and also cut into small cubes. Peel garlic and chop finely. Finely crush the chilli in a mortar or grate finely between your fingers.
2. Heat the oil and fry the aubergine cubes all over. Add the zucchini and pepper cubes and fry briefly. Stir in the diced tomatoes, garlic and chilli, pour in the broth and season with salt. Cover and simmer over low heat for about 20 minutes.
3. In the meantime, cook the pasta until al dente.
4. Put the ricotta and the basil leaves, cut into fine strips, into the vegetables, season with the lemon juice. Drain the pasta and mix into the sauce.