Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 medium zucchini
- 1 eggplant (s)
- 2 onions)
- 1 clove garlic
- 1 yellow pepper (s)
- 425 g tomato (s), chunky
- 1 liter broth
- 100 g pasta, (dry vermicelli)
- 4 tablespoon parmesan, grated
- 2 tablespoon olive oil
- basil
- sage
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Cook and rinse the vermicelli according to the instructions on the packet.
- Wash all the vegetables and cut into small cubes together with the onions. Finely chop the garlic. Heat the olive oil in a large saucepan and add the onions with the garlic. Fry briefly and then fry the diced vegetables.
- Add the vegetable stock and the chunky tomatoes to the vegetables and simmer for about 20 minutes. Season with basil, salt, pepper and sage.
- Finally add the cooked pasta. Serve with the parmesan.
- The complete pot has 20 PP. Therefore 5 PP per person.
- Soooo light and delicious.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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