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Pasta with Summer Vegetables and Mint

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Pasta with Summer Vegetables and Mint
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
0
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Ingredients

for
4
servings
400 grams
1
200 grams
1
red Onion
2
1
200 grams
200 grams
Artichokes (from a jar)
4 tablespoons
200 milliliters
100 grams
black, pitted Olives
2 tablespoons
freshly chopped Mint

Preparation steps

1.

Cook orecchiette in salted water until al dente. Rinse and dry zucchini, cut into quarters lengthwise and then cut into pieces. Rinse tomatoes and cut into quarters.

2.

Peel onion and garlic, cut onion into strips and finely chop garlic. Rinse bell pepper, cut in half, remove seeds and ribs and dice.

3.

Cut mozzarella into cubes. Drain artichokes and cut into quarters. Heat oil in a pan  and saute zucchini, onion and garlic.

4.

Add pepper and saute for a few minutes, deglaze pan with white wine. Simmer for a few minutes, add artichokes, tomatoes and olives. Combine vegetables with pasta, top with mozzarella and garnish with mint. Season with salt and serve.

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