Summary

Ingredients

• 2 slices toast
• 3 tablespoon olive oil
• some salt and pepper
• 1 teaspoon chilli, crushed
• 1 zucchini (approx. 250 g)
• 2 red pepper (s)
• 500 g penne
• Salt water
• 1 pot basil
• 5 teaspoons pesto, green from the glass
• 50 g parmesan in one piece

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Instructions

1. Add plenty of salted water for the pasta. Pluck the toast into small pieces. Heat 2 tablespoons of olive oil in a pan. Roast the toast in it while turning. Take out and mix with chilli.
2. Clean and wash the vegetables. Slice the zucchini and thinly slice the peppers. Heat 1 tablespoon of olive oil in the pan. Fry the vegetables in it for 5 minutes while turning and season with salt and pepper.
3. In the meantime, cook the noodles in the boiling salted water until they are firm to the bite. Wash the basil, shake dry and finely chop except for something to garnish. Mix with pesto and fold into the vegetables.
4. Drain the pasta, collecting 3 - 4 tablespoons of pasta water. Fold both under the vegetables. Roughly grate the parmesan cheese on top. Scatter the chilli breadcrumbs and basil leaves on top.