Pasta with mozzarella and assorted vegetables

Ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 2 stalks celery
• 2 carrots
• 1 Garlic clove
• 400 g spaghettiini
• Salt
• 2 tbsp oil
• white wine
• 100 ml Vegetable broth
• 100 ml heavy cream (at least 30% fat)
• 2 mozzarella
• pepper (ground)
• balsamic vinegar

Instructions

1. 1.

   Wash the bell peppers, halve them, remove seeds and dice finely. Peel the celery and carrots and dice them as well. Peel the garlic and mince it finely. Cook the spaghettiini according to package instructions in salted water until al dente.

2. 2.

   Sauté the vegetables and garlic in hot oil. Deglaze with white wine and let evaporate. Add broth and cream, simmer for about 6-8 minutes. Fold in drained noodles and add diced mozzarella. Stir well and allow the cheese to melt. Season with salt and pepper, plate on warmed dishes, drizzle with a few spritzes of balsamic vinegar and serve.