Pasta with Ginger, Paprika and Rosemary
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 packet mozzarella
- 1 clove garlic, finely diced
- 1 lemon (s)
- 3 peppers, colored
- 3 sprigs rosemary, finely chopped
- 4 cm ginger
- 1 teaspoon honey
- Tabasco, or some chopped chilli pepper
- 200 g penne, farfalle or other pasta
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Dice the mozzarella, marinate with the juice of the lemon, the clove of garlic, a little salt and olive oil
- Cut the peppers into not too small pieces, peel the ginger and chop or dice thinly.
- Heat the olive oil in a large pan and sweat the paprika briefly, add the ginger and simmer a little on a low flame, not too long, the paprika should already have bite, add rosemary, honey and Tabasco or chilli to taste with salt. If you like, you can also add grated lemon peel.
- Put on pasta in between and cook almost al dente.
- Mix the briefly drained noodles in the pan with the paprika and distribute on plates, lift the mozzarella out of the marinade, drain slightly and pour over the finished noodles, mix in gently.
- Finally, you can also drizzle some very good olive oil over it and black pepper from the mill.
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