Summary

Ingredients

• 500 g whole wheat pasta, preferably whole wheat spahetti
• 500 g fennel bulb (s), cut into pieces
• 500 g zucchini, cut into not too thin slices
• 250 g cocktail tomatoes, halved
• 1 red pepper (s), cleaned and cut into pieces
• 1 shallot (s), peeled and cut into cubes
• 2 cloves garlic, peeled and cut into large pieces
• 3 tablespoon olive oil
• salt and pepper
• thyme
• rosemary

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Instructions

1. Cook the whole wheat spaghetti in salted water until firm to the bite.
2. Briefly sweat the shallots in hot olive oil, add the fennel and reduce the temperature. Steam for about 5 minutes, stir again and again and add the zucchini, stew for another 5 minutes. Stir in the salt, pepper, herbs and garlic. Add paprika and tomatoes, stir everything well and cook for another 2 - 3 minutes, then season to taste.
3. Fold in well-drained pasta.