Vegetable wok with spaghetti

Ingredients for 4 servings:

• 500g spaghetti
• 2 bell peppers, red
• 1 m.-large zucchini
• 2 m.-large onion(s), red
• 2 garlic cloves
• 2 vines of cherry tomatoes
• 2 tbsp olive oil
• salt and pepper
• 1 tsp, heaped paprika powder
• 2 tbsp tomato paste
• 200 ml pasta water
• 1 handful of basil leaves
• 1 small piece(s) of Parmesan, grated
• 30 g butter

Instructions

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

simple and vegetarian

First, boil the pasta water and cook the spaghetti according to the package instructions. In the meantime, dice the bell peppers, zucchini, and onion. Finely chop the garlic and halve the cherry tomatoes. Heat the olive oil in a wok, lightly fry the onions, garlic, bell peppers, and zucchini together, and season with salt and pepper. Add the cherry tomatoes and paprika and fry for another 3 minutes. Add 2 tablespoons of tomato paste, mix, and let it roast lightly. Add 2 ladles of pasta water (about 200 ml) and a few of the basil leaves (not all of them, as you’ll need some more for serving) and simmer for 3-4 minutes. Finally, add the drained spaghetti and a small knob of butter, and mix everything together again. Serve on plates with grated Parmesan cheese and the remaining basil leaves.