Pasta with Vegetables and Mozzarella
Pasta with vegetables and mozzarella is a recipe featuring fresh ingredients from the pasta salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 chicken breast fillets (about 140 g)
- 2 Zucchini
- 1 eggplant
- 4 shallots
- 2 bell peppers (red and yellow)
- 1 ball of mozzarella (125 g)
- 350 g Farfalle
- Salt
- 3 tbsp olive oil
- pepper (ground)
- 3 sprigs thyme
- a splash of white balsamic vinegar
Instructions
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1.
Rinse the chicken and pat it dry.
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2.
Wash, peel, and cut the zucchini and eggplant into bite-sized strips. Peel the shallots and slice them into rings. Wash, halve, clean, and slice the bell peppers into strips. Drain the mozzarella well and cube it.
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3.
Cook the pasta in salted water until al dente.
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4.
Toss the prepared vegetables with 2 tbsp oil and season with salt and pepper. Brush the chicken with 1 tbsp oil, season with salt and pepper, and grill on a hot grill, turning regularly for about 8 minutes. Grill the vegetables (if desired on a foil tray) for 6-8 minutes.
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5.
Slice the grilled chicken into thin strips and combine with the grilled vegetables, sprigs of thyme, cubed mozzarella, and drained pasta. Season with a splash of balsamic vinegar, salt, and pepper, then serve spread out on plates.
