Mediterranean Pasta Pan with Vegetables and Goat Cheese
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pasta (e.. Spirelli)
- 200 g broccoli
- 1 large eggplant (s)
- 1 large zucchini
- 1 gr.can (s) tomato (s), chopped (800 ml)
- 1 tablespoon olive oil
- 3 clove (s) garlic
- 150 g oat cheese
- 200 g tomato (s), fresh
- 3 sprigs rosemary, fresh
- 1 teaspoon, heaped herbs Provence
- 1 teaspoon, sprinkled thyme, dried
- Chili powder
- Salt and pepper, black from the mill
- 1 tablespoon sour cream
Print Recipe
Pin Recipe Instructions
- Cook the pasta until al dente.
- Wash broccoli and cut into florets, clean zucchini, cut into pieces, wash eggplant, remove the soft inner part and cut the rest into pieces. Pluck rosemary leaves and finely chop, coarsely crumble goat cheese, cut tomatoes into pieces.
- Finely chop the garlic and fry in the hot oil. Add broccoli, eggplant and zucchini and fry, season with plenty of salt and pepper. Add chopped tomatoes and let simmer over medium heat for about 10 minutes. Stir in rosemary, Provence herbs and thyme, season with salt and pepper and chili powder.
- When the vegetables are done, turn off the stove and stir in the fresh tomatoes and sour cream. Drain the pasta and add to the vegetables, mix everything together well.
- Arrange on serving plates and sprinkle with the goat cheese. Serve immediately!
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