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Pasta with zucchini and pepper sauce

updated

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Ingredients for 4 servings:

  • 240 g pasta of your choice
  • 2 zucchinis
  • 2 peppers, red and yellow
  • 3 cloves garlic
  • Water
  • 200 ml vegetable stock
  • 120 g sour cream
  • Salt
  • pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Preparation without fat

Cook the pasta in plenty of salted water until al dente. Wash the zucchini and bell peppers and dice them. Add them to a pan and sauté gently. There should always be enough water in the pan to prevent the vegetables from burning; add more if necessary. Press the garlic and sauté it. When the vegetables are tender, add the vegetable stock and puree. Bring back to a boil. Remove the pan from the heat and stir in the sour cream. Season with salt and pepper. Add the pasta to the sauce and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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