Pasta with Vegetables

Ingredients

• 400 g farfalle
• 3 tbsp olive oil
• Salt
• freshly ground pepper
• 3 tomatoes
• 1 yellow bell pepper
• 1 small zucchini
• 1 onion
• 100 g frozen peas
• 250 ml vegetable broth (instant)
• a pinch dried oregano
• 1 tbsp chopped parsley
• 40 g grated Parmesan

Instructions

1. 1.

   Parboil tomatoes for a few seconds, cool, peel, quarter, deseed and dice. Wash the pepper, quarter, deseed, remove all white membranes and cut into thin strips. Wash the zucchini, trim and cube it.

2. 2.

   Peel the onion, finely dice and sauté briefly in olive oil. Add the vegetables except the peas, pour in broth and simmer for 7 minutes, then add thawed peas and cook another 3-4 minutes. Season with oregano, salt and pepper.

3. 3.

   Meanwhile, cook pasta in plenty of boiling salted water until al dente, drain and set aside.

4. 4.

   Distribute pasta on plates, spoon vegetable sauce over it, and sprinkle with parsley and Parmesan before serving.