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Ingredients
Pasta with Spring Vegetables
- Ingredients
- 400 grams Farfalle
- salt
- 250 grams Cherry tomatoes
- 2 stalks Celery
- 1 yellow Bell pepper
- 1 red Bell pepper
- 1 large Zucchini
- 2 carrots
- 2 garlic cloves
- 2 Tbsps olive oil
- 150 milliliters dry white wine
- freshly ground peppers
- 4 Tbsps freshly grated Parmesan
- 2 Tbsps oregano (for serving)
Cook Farfalle in a pot of boiling salted water until al dente.
Rinse vegetables. Cut cherry tomatoes in half and cut celery into 4 cm (approximately 1 1/2 inch) long strips. Cut bell peppers in half, remove seeds and ribs and cut into narrow strips. Cut zucchini in half lengthways and then cut into narrow strips. Peel carrots and garlic. Cut carrots into sticks and finely chop garlic.
Heat oil in a pan and saute garlic until translucent. Add prepared vegetables, except tomatoes, and sauté about 3 minutes with occasional stirring. Deglaze the pan with wine, mix in tomato and season with salt and pepper. Add pasta, mix and season to taste again. To serve, arrange pasta on plates and sprinkle with freshly grated Parmesan cheese and oregano leaves.
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |