Italian pasta dish with minced meat and vegetables

Ingredients for 4 servings:

• 300 g pasta (fusilli)
• 2 zucchini, green and yellow
• 2 bell peppers, red
• 250 g cherry tomatoes
• 4 tbsp olive oil, for frying
• 250 g minced beef
• 2 tbsp tomato paste
• 250 ml vegetable stock
• 2 sprigs rosemary, fresh
• ½ bunch parsley
• Salt and pepper, from the mill
• some cayenne pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the pasta in plenty of well-salted water until “al dente” and then refresh. Cut the zucchini into approximately 5 mm thick slices, the bell peppers into strips and halve the cherry tomatoes. Strip the rosemary needles and chop them finely. Brown the minced meat well in olive oil, add the tomato paste and chopped rosemary and deglaze with the vegetable stock. Simmer gently over low heat for about 10 minutes. In a separate pan over high heat, first fry the zucchini and bell peppers in a little olive oil so they take on some color but are still crisp and set aside. Then briefly fry the cherry tomatoes; they should also take on some color. Mix the vegetables with the minced meat, season with salt, pepper and a little cayenne pepper and fold in the pasta. Heat again briefly, sprinkle with freshly chopped parsley and serve.