Whole wheat spaghetti with zucchini and fennel vegetables

Ingredients for 4 servings:

• 500 g whole wheat pasta, preferably whole wheat spaghetti
• 500 g fennel bulb(s), cut into pieces
• 500 g zucchini, cut into not too thin slices
• 250 g cocktail tomatoes, halved
• 1 red bell pepper(s), cleaned and cut into pieces
• 1 shallot(s), peeled and diced
• 2 cloves garlic, peeled and roughly chopped
• 3 tbsp olive oil
• salt and pepper
• Thyme
• rosemary

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian, depending on the type of pasta also vegan

Cook the whole-wheat spaghetti in salted water until al dente. Briefly sauté the shallots in hot olive oil, add the fennel, and reduce the heat. Sauté for about 5 minutes, stirring frequently. Add the zucchini and braise for another 5 minutes. Season with salt and pepper, stir in the herbs, and garlic. Add the bell peppers and tomatoes, stir well, and cook for another 2-3 minutes, then season to taste. Fold in the well-drained pasta.