Tagliatelle with Ratatouille
Score tomatoes crosswise, blanch for 1 minute with boiling water, rinse with cold water and remove skins. Cut the tomatoes into pieces. Cut bell peppers into quarters, remove seeds, rinse and chop. Rinse, trim and chop the zucchini. Rinse beans briefly and drain.
Peel onion and garlic and dice. Heat olive oil in a large non-stick pan. Sauté onion and garlic briefly, then add bell pepper and zucchini and sauté briefly. Add tomatoes and beans, mix everything well and cook 5 minutes. Season with salt and pepper.
Cook tagliatelle in salted water according to package directions until al dente. Pluck basil leaves from the stems. Drain the tagliatelle and mix with the ratatouille. Stir in basil leaves. Serve garnished with Parmesan.