Pasta with Summer Vegetables and Mint

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Average: 4 (2 votes)
(2 votes)
Pasta with Summer Vegetables and Mint
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
400 grams Orecchiette pasta
salt
1 zucchini
200 grams Cherry tomatoes
1 red onion
2 garlic
1 green Bell pepper
200 grams Mozzarella
200 grams Artichoke (from a jar)
4 tablespoons olive oil
200 milliliters dry white wine
100 grams black, pitted Olives
2 tablespoons freshly chopped mint
How healthy are the main ingredients?
MozzarellaArtichokeOliveolive oilmintsalt

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.