Mediterranean pasta dish

Ingredients for 4 servings:

• 500 g ribbon pasta, 1 mm wide, or spaghetti
• 4 bell peppers, green, yellow, red and orange
• 2 zucchinis
• 1 bunch of spring onions
• 2 onions
• 3 cloves garlic
• 250 ml vegetable stock
• Parsley, fresh
• Tomato paste
• olive oil
• basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the bell peppers, quarter them, remove the core, and dice them into approximately 2×2 cm pieces. Wash the zucchini, quarter them lengthwise, and then slice them. Wash the spring onions and slice them into rings. Cut the onions into half rings, and press the garlic cloves. Bring a large pot of salted water to a boil and cook the linguine until al dente. Heat a little olive oil in a non-stick pan. First, lightly sauté the onions, then add the remaining vegetables and cook for 2-3 minutes. Add the garlic, pour in the vegetable stock, season with the fresh, chopped herbs, a little tomato paste, salt, and pepper, and simmer over low heat until the bell peppers are still slightly crunchy. Stir in the pasta, and you’re done! Oh, and it also tastes great if you fry strips of bell pepper with the onions and leave them in the dish!