Summer noodles in lemon balm cream

Ingredients for 4 servings:

• 400 g pasta of your choice
• 200 g sour cream
• 250 g cherry tomatoes
• 1 bell pepper(s)
• 1 pointed cabbage
• 1 onion(s)
• 1 bunch lemon balm
• 2 tbsp olive oil
• 1 lemon(s), grated peel
• herb salt and pepper
• raw cane sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

you have to eat it

Clean the pointed cabbage and bell peppers and cut into thin strips. Wash and halve the tomatoes. Finely dice the onions. Heat the oil in a pan and fry the tomatoes briefly until the skins have burst open, then remove them. Sauté the onions in the pan. Add the pointed cabbage and bell peppers and cook for 3-4 minutes, stirring constantly. Season with salt, pepper, and a little sugar. Stir in the sour cream and bring to a boil briefly. Cut the lemon balm into thin strips. Add the lemon zest and lemon balm to the sauce, seasoning with a little lemon juice if desired. Add the tomatoes back in. In the meantime, cook the pasta in salted water until al dente and serve mixed with the vegetables.