- 1 Red onion
- 1 zucchini
- 1 Red pepper
- 200ml vegetable broth
- 2 tbsp olive oil
- 1 tbsp pine nuts
- 500ml tomato juice
- 120g whole wheat pasta
- alternatively: chickpea noodles
- 2 tbsp dried oregano
- garlic powder
- 1 bunch basil
Peel the onion and cut it into fine cubes. Clean and wash the courgettes and cut them into small cubes. Halve the peppers lengthways, deseed, wash, and also cut them into small cubes. Bring the broth to a boil.
Heat the oil in a large saucepan and briefly sauté the onion, courgettes, peppers, and pine nuts. Deglaze with the hot broth and tomato juice. Add the pasta and season with oregano, pepper, and garlic powder. Cover and cook over medium-high heat for 10 to 12 minutes, stirring occasionally so the noodles don’t stick.
To serve, wash the basil, pat dry, pluck off the leaves and roughly chop. Mix the pasta with the basil and arrange it on plates.
Nutritional values (per serving) when using whole grain pasta: 443 kcal, 16 g protein, 19 g fat, 51 g carbohydrates, 12 g fiber)
Nutritional values (per serving) when using chickpea noodles:
433 kcal, 19 g protein, 21 g fat, 41 g carbohydrates, 14 g fiber
If you don’t necessarily want to eat vegan, you can sprinkle 1 tablespoon of grated parmesan over the pasta.
- Colon Cancer Follow-Up
- Kidney stones
- menopausal symptoms