Summary

Ingredients

• 1 bunch vegetables, (monk`s beard)
• 250 g spahetti, or spahettoni
• 1 medium peppers, yellow
• 150 g cherry tomato (s)
• 30 g capers
• 1 medium onion (s)
• 1 large clove garlic
• salt and pepper

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Instructions

1. Wash the monk`s beard, shake it dry, cut away the roots and cut the beautiful green part into pieces as you see fit. I prefer pieces about 3 cm long. Cut the bell pepper into small cubes.
2. Finely chop the onion and sauté in olive oil together with the pressed garlic. Add the diced paprika and cook for two minutes. Then add the monk`s beard and capers, mix well and cook everything covered over a medium heat for about 10 minutes. The vegetables tolerate problem-free if you keep them warm for a while on a low heat. In the meantime, cook the spaghetti al dente and halve or quarter the cherry tomatoes. Add the tomatoes to the vegetables and heat them up briefly. Season with salt and pepper and serve on top of the spaghetti.
3. Monk`s beard has recently been found on the market north of the Alps (April and May season) and is definitely worth a try! It tastes delicious, is rich in vitamins and low in calories.