Whole-wheat butterfly pasta with sweet potatoes, pine nuts, and cheese in brine

Ingredients for 2 servings:

• 250g farfalle
• ½ sweet potato(s)
• ½ zucchini
• ¼ onion(s)
• 1 clove(s) garlic
• ½ pack of cheese in brine
• olive oil
• pine nuts
• salt and pepper
• Paprika powder
• Vegeta

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Cook the farfalle pasta according to the package instructions. Peel the sweet potato and onion. Cut everything, including the zucchini, into small cubes (approximately equal pieces to allow for cooking time). Pour olive oil into a high-sided saucepan and heat over medium heat. First, fry the sweet potato (about 5 minutes), then add the zucchini, fry for a bit, and finally add the onion and fry until all ingredients are cooked. Finely chop the garlic clove and set aside. Toast the pine nuts in a separate small pan over medium heat (careful, they burn easily). Now reduce the heat slightly and season the vegetables with salt, pepper, paprika, and Vegeta (if there isn’t enough oil, add a little more olive oil). Add the garlic and fry briefly. Add the pasta, crumble the cheese in brine over it, and add the pine nuts. Stir everything well.