Pasta with paprika sauce

Ingredients for 4 servings:

• 2 bell peppers, orange
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp oil
• ¼ liter vegetable broth
• 300 g penne or other pasta
• salt and pepper
• 500 g broccoli
• 2 sprigs of parsley
• 3 tbsp tomato ketchup
• 1 tbsp balsamic vinegar, white
• Sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

low-fat

Cut the bell peppers into small cubes. Finely dice the onion and garlic. Heat 1 tablespoon of oil. Sauté the bell peppers, onion, and garlic. Deglaze with the broth and simmer for about 5 minutes. Cook the pasta according to the package instructions until al dente. Divide the broccoli into small florets and cook in a little salted water for about 8 minutes. Finely chop the parsley. Remove 1/3 of the bell peppers from the broth. Purée the sauce with the remaining bell peppers. Stir in the ketchup, vinegar, and 1 tablespoon of oil, and season with salt, pepper, and sugar. Mix the pasta, broccoli, bell peppers, and sauce. Sprinkle with parsley and serve.