Light vegetable noodle pan

Ingredients for 3 servings:

• 220 g whole wheat penne or other whole wheat pasta
• 1 tsp oil
• 3 large carrots
• 2 bell peppers, red
• 200 g broccoli, frozen
• 150 g peas, frozen
• 150 ml broth, possibly more
• 1 cup crème fraîche with herbs
• 1 bunch of spring onions
• salt and pepper

Instructions

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

simple, vegetarian and good

Bring water to a boil and cook the pasta. Heat oil in a non-stick pan. Peel the carrots, halve them lengthwise, and cut them into approximately 0.5 cm thick pieces. Add them to the pan and fry for a few minutes. Deseed and wash the bell peppers, cut them into thin slices, and halve them crosswise. Add them to the pan with the carrots and sauté for a few minutes. Add the broccoli and peas to the pan and fry briefly. Season with salt and pepper. Then pour the stock over the vegetables, cover, and cook briefly until the carrots and bell peppers are tender but still have a bite. Add the drained pasta to the vegetables in the pan. Stir well and simmer briefly. Then add the herb crème fraîche and season with salt and pepper. Simmer for another one or two minutes. Finally, cut the spring onions into 0.5 cm thick slices, stir them into the pasta, and serve immediately.