Grilled vegetables on a bed of pasta

Ingredients for 4 servings:

• 1 mozzarella (buffalo mozzarella), diced
• 500 g tagliatelle or fettuccine
• 80 ml olive oil
• 2 bell peppers, red and yellow
• 3 garlic cloves, crushed
• 250 g tomatoes (plum tomatoes), sliced.
• 10 large basil leaves, torn
• 2 large zucchini, sliced.
• 1 pinch(s) black pepper, freshly ground
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the pasta in plenty of salted water until al dente, drain well, and return to the pot. Clean and deseed the peppers, then roughly chop them. Roast the peppers on the inside either on the grill or in the oven for 8 minutes. Remove the peppers from the oven and set aside, covered with a damp kitchen towel, until cool. Then peel off the skin and finely chop. Season the tomato slices with salt, brush the zucchini slices with oil, and sizzle in the oven or grill until soft, turning once. Toss the pasta with the garlic, vegetables, basil, mozzarella, and the remaining oil. Season with salt and ground black pepper. Serve immediately.