Ratatouille pasta pan

Ingredients for 5 servings:

• 500 g pasta, cups
• 3 spring onions
• 1 large zucchini
• 1 large eggplant(s)
• 1 bell pepper(s), red
• 1 can kidney beans
• 500 g vegetables (ratatouille)
• Herbs of Provence
• herbal salt
• oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with lots of vegetables

Cook the pasta according to the package instructions until al dente. Slice the spring onions into rings and sauté in a pan with a little oil, seasoning with herb salt and herbs. Finely dice the bell pepper, quarter the zucchini and eggplant, and slice them. Drain the kidney beans in a colander. Add the vegetables to the spring onions and sauté. Stir in the canned vegetables and simmer with the lid on for about 15 minutes. Drain the pasta and return it to the pan, add the vegetable sauce, and mix everything together.