Trofie with vegetables

Ingredients for 2 servings:

• 200 g pasta (trofie – twisted pasta)
• 1 bell pepper(s), red
• 14 date tomatoes
• 1 zucchini
• some rapeseed oil for frying
• 1 tbsp tomato paste
• 1 small can of tomatoes, chopped, with herbs
• Salt and pepper, white
• curry powder
• Turmeric powder
• Parmesan, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Cook the trofie in plenty of salted water for 12-15 minutes. Drain through a sieve. In the meantime, cut the bell pepper into small strips, halve and quarter the tomatoes, and quarter the zucchini lengthwise and thinly slice. Sauté the bell pepper strips in a little rapeseed oil in a high-fat pan for 5 minutes, then add the tomatoes and sauté for another 2 minutes. Finally, add the zucchini and sauté for another 2 minutes. Season with salt, pepper, curry powder, and turmeric powder, as well as the tomato paste. Mix everything well. After 3 minutes, stir in the chopped tomatoes and bring to a boil. Finally, fold in the cooked trofie. Serve on a plate sprinkled with grated Parmesan cheese.