Pasta with Summer Vegetables and Mint
Pasta with summer vegetables and mint is a recipe with fresh ingredients from the pasta category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g orecchiette pasta
- Salt
- 1 Zucchini
- 200 g Cherry tomatoes
- 1 Red Onion
- 2 Garlic cloves
- 1 green bell pepper
- 200 g mozzarella cheese
- 200 g marinated artichoke hearts in jar
- 4 tbsp olive oil
- 200 ml dry white wine
- 100 g black pitted olives
- 2 tbsp freshly chopped mint
Instructions
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1.
Cook the orecchiette in salted water until al dente.
-
2.
Wash and trim the zucchini, cut lengthwise into quarters and then into pieces; wash the tomatoes and quarter them.
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3.
Peel the onion and garlic, slice the onion into strips and finely chop the garlic. Wash the bell pepper, halve it, remove seeds, strip off white membranes, and dice the flesh small.
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4.
Dice the mozzarella as well. Drain the artichokes and quarter them. Sauté the zucchini, onion, and garlic in hot oil.
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5.
Add the pepper and deglaze with white wine. Simmer briefly, then add the artichokes, tomatoes, and olives. Toss the cooked pasta with mint and mozzarella, season with salt, and serve.
