One-pot pasta with vegetables

Ingredients for 2 servings:

• 1 bell pepper(s)
• 1 onion(s)
• 1 garlic clove(s)
• 1 carrot(s)
• 2 zucchinis
• 1 handful of cocktail tomatoes
• 2 tbsp tomato paste
• ½ liter vegetable broth
• 500 g pasta, small
• e.g. salt and pepper
• some oil for frying
• n. B. Parmesan, freshly sliced

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Finely dice all vegetables, except for the cherry tomatoes, or slice them into thin strips using a mandoline. Briefly fry in a little oil in a large pot. Add the tomato paste and raw pasta, then top up with the vegetable stock. Simmer over low heat for 15 minutes, stirring constantly. Add the tomatoes about 5 minutes before the end of the cooking time. Season to taste with salt and pepper. If you like, sprinkle some freshly grated Parmesan cheese over the pasta before serving. Cooking times may vary slightly depending on the size of the pasta; the dish is ready when the pasta is al dente.