Spaghetti Primavera

Ingredients for 4 servings:

• 2 garlic cloves
• 2 carrots
• 2 tomatoes
• 200 g broccoli
• 1 bell pepper(s), red
• 1 tbsp olive oil
• 1 pinch of cayenne pepper
• 400g spaghetti
• 200 g ricotta
• ⅛ liter milk
• 50 g Parmesan, grated
• 1 tbsp parsley, chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

colorful spring pasta

Peel and chop the garlic cloves. Wash, peel, and finely slice the carrots or grate them with a vegetable grater. Wash the tomatoes, scoop out the seeds, and dice the flesh. Wash, trim, and cut the broccoli into florets. Wash, trim, and slice the bell pepper. Heat the oil in a large pan. Sauté the garlic. Add the prepared vegetables and cayenne pepper and cook for 6 minutes, stirring constantly. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Meanwhile, combine the ricotta and milk in a saucepan. Add the Parmesan cheese and parsley, mix, and heat through. Simmer for 4 minutes, stirring, until the sauce thickens slightly. Pour the pasta into a colander and drain well. Mix with the vegetables and sauce and serve immediately (beans, peas, and zucchini also work well).