Summary

Ingredients

• 300 g pasta, (fusilli)
• 2 zucchini, green and yellow
• 2 red pepper (s)
• 250 g cherry tomato (s)
• 4 tablespoon olive oil, for frying
• 250 g minced beef
• 2 tablespoon tomato paste
• 250 ml vegetable stock
• 2 sprigs rosemary, fresher
• 0.5 ½ bunch parsley
• Salt and pepper, from the mill
• some cayenne pepper

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Instructions

1. Cook the pasta in plenty of well-salted water al dente and rinse.
2. Cut the zucchini into approx. 5 mm thick slices, cut the peppers into strips and halve the cherry tomatoes. Strip off the rosemary needles and chop them into small pieces. Fry the minced meat well in olive oil, add the tomato paste and chopped rosemary and deglaze with the vegetable stock. Simmer gently over a low heat for about 10 minutes.
3. In a separate pan over high heat, first fry the zucchini and peppers with a little olive oil so that they take off some color but are still crispy and set aside. Then fry the cocktail tomatoes very briefly, they should also take some color. Mix the vegetables with the minced meat, season with salt, pepper and a little cayenne pepper and fold in the noodles. Heat again briefly, sprinkle with the freshly chopped parsley and serve.