John Myers
Ingredients for 4 servings:
- 500g spaghetti
- 1 bell pepper(s), yellow
- 1 zucchini
- 250 g tomatoes, small
- 2 carrots
- e.g. salt and pepper
- chili flakes
- some oil
- 1 jar pesto, red
- 1 cup of cream
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Chop the vegetables and sauté them in a little oil. It’s best to add the carrots first, then the zucchini and bell peppers. When the sauce is ready, warm the halved tomatoes. Pour the cream over the vegetables and stir in the pesto. Then season with salt and pepper and, if desired, chili flakes. Cook the pasta in salted water according to the package instructions. Meanwhile, simmer the sauce with the vegetables over low heat. Drain the pasta and add it to the sauce, mix well and serve. Tips: This dish isn’t just delicious with red pesto; you can use other ingredients too. Chicken breast is also great with it; it makes everything even more filling. The vegetables are easy to vary; I’ve also tried it with eggplant and other vegetable combinations.
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