Colorful summer pasta

Ingredients for 4 servings:

• 400 g penne or rigatoni
• 2 bell peppers, red or orange
• 2 spring onions
• 1 zucchini
• 2 garlic cloves
• 150 g cocktail tomatoes
• 150 g sheep’s cheese
• some olives, black, pitted
• salt and pepper
• basil
• oregano
• rosemary
• olive oil
• 50 ml white wine
• 50 ml water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cook the pasta in salted water according to the package instructions. Cut the bell peppers into bite-sized pieces and the spring onions into diagonal slices about 1 cm thick. Halve the zucchini and slice them about 0.5 cm thick. Finely chop the garlic. Halve or quarter the tomatoes, depending on their size, and remove the seeds. Cut the feta cheese into cubes of about 1 cm. Halve the olives. Heat olive oil in a large pan. While the pasta is cooking, first lightly fry the bell peppers over medium heat, then add the spring onions and fry briefly. Next, add the zucchini slices and garlic and fry briefly again. Deglaze with white wine and water, season with salt, pepper, and add the herbs. Simmer over low heat until the pasta is tender. Add a little more olive oil or water if necessary; the vegetables should be well moistened. Before draining the pasta, add the tomatoes to the vegetables and stir briefly. Drain the pasta, add it to the vegetables in the pan, add the olives and feta cheese, and mix everything well.