Summer Pasta À La Inge
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g zucchini, yellow
- 1 bell pepper (s)
- 1 nectarine (s)
- 3 stalk / s basil
- 200 g pasta, short, e.., Macaroni, Fussili, Piccolini
- 1 onion (s)
- 1 clove garlic
- 30 g butter
- 150 ml vegetable stock
- Salt and pepper, from the mill
Print Recipe
Pin Recipe Instructions
- Wash and clean the vegetables. Cut the zucchini into slices and quarter. Chop the pepper into small cubes. Wash the nectarine, cut in half and cut into fine strips. Cut the basil into small pieces. Cook the pasta in salted water according to the instructions on the packet.
- Dice the onion and garlic and sauté in the butter. Add zucchini and paprika and sauté for five minutes. Now add the nectarine and cook for another three minutes. Pour in the vegetable stock and bring to the boil briefly. Season with salt and pepper. Add the pasta, mix in, heat briefly and arrange on two plates. Top with basil and serve.
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