Pasta with Vegetables and Herbs

Ingredients

• 1 Aubergine
• 1 Zucchini
• 1 red bell pepper
• 1 onion
• 1 Garlic clove
• 500 g Tagliatelle
• Salt
• 3 tbsp olive oil
• 1 sprig rosemary
• 2 stems thyme
• 2 stems Parsley
• 1 stem sage
• 1 stem lemon balm
• a splash lemon juice
• Pepper (freshly ground)

Instructions

1. 1.

   Wash, peel or trim the aubergine, zucchini, bell pepper, onion and garlic. Dice the aubergine, zucchini and bell pepper into small cubes, slice the onion into thin slivers and finely mince the garlic.

2. 2.

   Cook the tagliatelle in salted water until al dente.

3. 3.

   Sauté the onion with the garlic in a large hot pan using olive oil until translucent. Add the aubergine and cook for 2–3 minutes until lightly golden brown. Add the zucchini and bell pepper, and continue cooking everything together for another 2–3 minutes until tender. Rinse the herbs, shake dry, pluck leaves and finely chop them. Add to the vegetables and season with lemon juice, salt and pepper. Toss in the drained pasta and serve.