Zucchini vegetables with noodles

Ingredients for 6 servings:

• 1 m.-large zucchini
• 1 m.-large pepper
• 2 carrots, peeled
• 2 large tomatoes
• ½ vegetable onion(s)
• 500g fusilli
• some salt and pepper
• Instant vegetable broth
• Paprika powder, sweet and hot

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

very simple and quick pasta dish with lots of vegetables, vegetarian

Dice the onion and slice the carrots. Add both to a pot and sauté lightly. Then slice the zucchini. If the zucchini is very large, you can of course divide the slices further. Cut the bell peppers into small pieces and dice the tomatoes as finely as possible and add them to the pot as well. Once the vegetables are lightly sautéed, season with salt, pepper, the vegetable stock, and hot and sweet paprika. You can also use a little more of both paprika spices if you like. Then sauté the vegetables for another minute. Then pour in 500–750 ml of water. Once boiling, taste again and add more vegetable stock (it contains salt) and paprika if necessary, until fragrant and, depending on your taste, a little hot. Meanwhile, cook the pasta in salted water until al dente. To serve, simply combine the pasta and sauce. Tip: The amount of water used to add to the sauce is actually quite variable. Since it’s a very thin sauce, you can basically stretch it to your liking. Don’t forget to season it! If you like, you can sprinkle some grated cheese over the pasta before adding the sauce, which will then melt into the hot sauce. There’s no need to skimp on the sauce. In our case, the contents of the plate usually resemble a soup.