Pepper and corn pan with pasta

Ingredients for 2 servings:

• 2 bell peppers
• 1 shallot(s)
• 2 cup(s) pasta (e.g. Conchiglioni)
• salt water
• 8 small cocktail tomatoes
• 1 small can of corn kernels, drained
• 2 tsp Italian herbs (e.g. basil, garlic, oregano, thyme), mixed
• salt and pepper
• Paprika powder
• possibly Tabasco
• 1 tbsp cheese, grated
• some oil for frying

Instructions

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

quick, vegetarian and delicious

Finely chop the shallots, dice the bell peppers, and quarter the tomatoes. Bring the salted water to a boil for the pasta and cook the pasta al dente. Meanwhile, heat the oil in a pan and sauté the shallots until translucent. Add the diced bell peppers and fry for another 4 minutes over medium heat. Then add the corn and tomatoes and sauté the vegetables for another 4-5 minutes (the tomatoes will make the mixture a little more liquid). Season to taste (tip: if you like it a bit spicier, you can add a little Tabasco). Drain the cooked pasta, add it to the vegetable pan, and toss with some cheese.