Summary

Ingredients

• 350 g pasta
• Salt water
• 1 small bell pepper (s)
• 1 zucchini
• 20 cocktail tomatoes
• 1 medium onion (s)
• 2 tablespoon cream cheese, light
• 100 g feta cheese
• Handful basil, fresh, chopped
• 1 teaspoon herbs, Italian
• Pepper, more colorful from the mill
• Garlic from the mill
• water

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Instructions

1. Cook the pasta in salted water until al dente and drain. In the meantime, cut the vegetables into small cubes and the feta cheese as small as possible.
2. Sweat the onions in a little oil, then add the peppers and cook with them. In between, deglaze with a little water if necessary. When the peppers have softened a little, add the zucchini and fry again briefly. Then add the tomato pieces and the basil.
3. Stir in the cooked noodles and season with the colorful pepper and garlic. Melt the cream cheese and feta cheese over the pasta. When the cheese has melted nicely, add the Italian herbs and serve.