Colorful Pasta

Ingredients

• 400 g horn-shaped pasta (or rigatoni, cavatappi)
• 1 Zucchini
• 2 red bell peppers
• 2 onions
• 2 Garlic cloves
• 3 tbsp olive oil
• 125 ml Vegetable broth
• 2 tbsp balsamic vinegar
• Salt
• Pepper (freshly ground)
• 30 g pine nuts
• basil (for garnish)

Instructions

1. 1.

   Wash the zucchini and slice into rounds. Wash the bell peppers, quarter them, remove seeds and white membranes, then cut into strips. Peel the onions and cut into wide rings. Peel the garlic cloves and finely chop.

2. 2.

   Sauté the vegetables in hot olive oil until they take color, then add the garlic and cook briefly. Pour in the vegetable broth, cover and simmer for about 5 minutes, seasoning with salt, pepper, and balsamic vinegar.

3. 3.

   Meanwhile, cook the pasta in plenty of boiling salted water to al dente.

4. 4.

   Toast the pine nuts in a dry pan over medium heat until golden.

5. 5.

   Drain the pasta, let it drain, then combine with the vegetable mixture. Taste again, sprinkle with pine nuts, and garnish with basil before serving.