Rigatoni with zucchini and two kinds of peppers

Ingredients for 2 servings:

• 2 red bell peppers
• 2 yellow bell peppers
• 250g rigatoni
• 1 large onion(s)
• 1 zucchini
• 1 bunch of parsley
• salt and pepper
• 1 clove(s) garlic
• vegetable broth

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian

Bring a large pot of water to a boil, add a little salt, and cook the rigatoni until tender. Meanwhile, wash the zucchini and slice it into small pieces. Wash and deseed each bell pepper, then chop it into small pieces. Chop the onion and garlic as well. You will now need two small pots. Divide the onions and garlic equally and sauté each one lightly in a pot. Cook the yellow bell pepper in one pot and the red bell pepper in the other with a little vegetable stock until soft. Then puree with a hand blender until smooth. Season to taste. Fry the zucchini in the pan and season lightly with salt and pepper. Finely chop the parsley and drain the pasta. Spoon the pepper sauce onto one plate and serve with the pasta. Sprinkle with the zucchini and parsley.