Pasta with Vegetables

Ingredients

• Bell pepper (300 g each of zucchini and yellow)
• 200 g Broccoli florets
• 300 g cocktail tomatoes
• 400 g farfalle
• Salt
• Pepper (freshly ground)
• 4 tbsp olive oil
• 2 tbsp finely chopped basil

Instructions

1. 1.

   Wash and clean the vegetables. Remove seeds from bell peppers. Cut all vegetables into bite-sized pieces.

2. 2.

   Cook pasta in plenty of boiling salted water until al dente.

3. 3.

   Sauté zucchini and bell pepper in hot oil, add tomatoes and broccoli, cover and cook for about 5 minutes, seasoning with salt and pepper. Drain pasta, reserving one cup of pasta water, then mix everything with the vegetables and basil. Arrange on a plate before serving.