Farfalle with Summer Vegetables
Pastas
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Cook Time
32 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
These farfalle with summer vegetables are an absolute highlight! I especially like to make them when zucchini, eggplant and peppers are in season. The dish is super easy and quick to prepare, perfect for a relaxed evening. The pasta is cooked directly with the vegetables in the vegetable broth, which gives it a great taste. Finally, add some feta on top - simply delicious! If you like, you can also add fresh herbs such as basil or oregano. A great vegetarian dish that the whole family will enjoy.
Ingredients (15 ingredients)
-
1 piece Zucchini
-
1 piece Eggplant
-
1 piece Red pepper
-
1 piece Yellow pepper
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100 g Sun-dried tomatoes in oil
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2 clove Garlic
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1 tbsp Olive oil
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400 g Farfalle
-
2 tbsp Tomato paste
-
1 tsp Salt
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1 l Vegetable broth
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1 Bd. Chives
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100 g Feta
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to taste Pepper
-
to taste Sugar
Preparation (5 steps)
Prepare vegetables
Wash the zucchini and eggplant and cut into approx. 1 cm cubes. Wash the peppers, remove the seeds and also cut into approx. 1 cm cubes. Drain the sun-dried tomatoes and chop finely. Peel and finely chop the garlic.
Sauté vegetables
Put 1 tbsp olive oil in the mixing bowl and heat for 3 min./120°C/speed 1. Add zucchini, eggplant and peppers and sauté for 5 min./120°C/speed 1.
Add more ingredients
Add chopped sun-dried tomatoes and 2 cloves of garlic and sauté for 1 min./120°C/speed 1.
Cook pasta
Add 400 g farfalle, 2 tbsp tomato paste, 1 tsp salt and 1 l vegetable broth to the mixing bowl and cook for 12 min./100°C/speed 1/reverse. Make sure that the pasta is covered with liquid. Add a little more vegetable broth if necessary.
Season and serve
Season the one-pot pasta with salt, pepper and a little sugar. Wash 1 bunch of chives, cut into rolls and sprinkle over the pasta together with 100 g of crumbled feta. Serve immediately.
Finished cooking? Great! 🎉
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Created by
Anna Rossi
2
Rezepte
0
Kochbücher
Allergens
- Milk
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