Quick pasta and vegetable stir-fry

Ingredients for 1 servings:

• 120 g farfalle
• 1 ½ liters of water
• 2 tsp salt
• ½ bell pepper(s)
• 250 g cherry tomatoes
• 1 clove(s) garlic
• 2 tsp oregano
• 2 tsp basil, dried
• 125 g feta cheese
• 2 tbsp oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

Bring the water to a boil, then add the salt and cook the pasta for about 12-15 minutes. Deseed and finely chop the bell peppers, and halve the cherry tomatoes. Heat the oil, sauté the bell peppers and cherry tomatoes with the crushed garlic cloves for 10 minutes. Drain the pasta. Season the vegetable pan with oregano and basil (please do not add the seasoning while frying, otherwise the spices will burn and the dish will simply taste bitter). Crumble the feta cheese and sprinkle it over the dish. Fold in the pasta. If you prefer more vegetables or don’t like bell peppers, you can also prepare the dish with 1/2 bunch of spring onions and/or 1 small carrot.