Pasta with summer vegetables

Ingredients for 4 servings:

• 2 carrots
• 2 zucchinis
• 1 red bell pepper(s)
• 3 tbsp olive oil
• 2 tbsp flour
• 450 ml milk
• some salt and pepper, black
• 400 g pasta (spiral pasta)
• salt water
• 4 tbsp Parmesan, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Italian inspired

Clean and wash the vegetables. Peel the carrots and slice thinly. Dice the zucchini and bell pepper. Heat the oil in a saucepan. Sauté the carrots for 5 minutes. Sprinkle the flour over them and sauté for 3 minutes. Remove the pan from the heat and gradually stir in the milk. Return to the heat and slowly bring to a boil. Add the zucchini and bell pepper. Reduce the heat and simmer the vegetables for about 10 minutes, then season. Cook the pasta in plenty of salted water according to the package instructions until al dente. Mix the Parmesan cheese into the vegetables and heat for 4 minutes. Serve the pasta with the sauce. Serve with arugula salad.