Colorful pasta

Ingredients for 4 servings:

• 2 bell peppers, red and yellow
• ½ bell pepper(s), green
• 1 large zucchini
• 5 cherry tomatoes
• 400 g pasta (wholemeal) or spelt pasta
• 1 small can of tomatoes
• ½ bunch basil
• oregano
• rosemary
• Thyme
• 1 clove(s) garlic
• some margarine or oil
• possibly salt and pepper
• Parmesan, freshly grated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

low in calories and super filling

First, peel the garlic, then finely chop the vegetables. Sauté the garlic in a little margarine in a deep pan, then add the bell peppers. Sauté until the peppers are slightly soft. Then add the zucchini and cook until slightly translucent (but still with plenty of bite). Deglaze everything with a can of tomatoes, season with spices to taste, and simmer for about five minutes. In the meantime, cook the pasta as usual until al dente. Drain the water and return it to the pot with a little margarine to prevent it from sticking. Add the cherry tomatoes to the remaining vegetables and let it warm briefly. The tomatoes shouldn’t fall apart. Then fold in the pasta and basil. Sprinkle with Parmesan cheese to taste and add a little salt. I find it particularly delicious when the vegetables still have plenty of bite. Then you don’t need much salt, because you can still taste the flavor of the bell peppers, etc., really well. If you want to have meat with it, you can add some fried minced meat to the vegetables.