Pasta with Summer Vegetables and Mint
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.
Peel onion and garlic, cut onion into strips and finely chop garlic. Rinse bell pepper, cut in half, remove seeds and ribs and dice.
Cut mozzarella into cubes. Drain artichokes and cut into quarters. Heat oil in a pan and saute zucchini, onion and garlic.
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.