Pasta with Summer Vegetables

Ingredients

• 400 g penne
• Salt
• 1 Zucchini
• 1 bulb fennel
• 2 bell peppers (orange and yellow)
• 2 cloves garlic
• 3 tbsp olive oil
• 150 ml dry white wine
• 250 g Cherry Tomatoes
• 60 g olives (black and green; pitted)

Instructions

1. 1.

   Cook the pasta in salted water until al dente. Wash, trim, and slice the zucchini into strips. Trim the fennel, halve it, remove the tough core, chop the fronds, and cut the bulb into strips. Wash, halve, trim, and slice the bell peppers into strips as well. Peel and finely mince the garlic, then sauté with the zucchini, fennel, and peppers in hot oil for 1-2 minutes.

2. 2.

   Deglaze with wine and simmer for 2-3 minutes. Add the tomatoes and olives to the vegetables, season with salt, and cook for another 2-3 minutes until tender. Toss in the drained pasta, adjust seasoning, and serve on plates. Sprinkle with Parmesan if desired.