Spaghetti with Summer Vegetables and Feta

Ingredients

• 1 small onion
• 1 Garlic clove
• 150 g green beans
• 1 Carrot
• 2 bell peppers (red and yellow)
• 1 small zucchini
• 200 g broccoli
• 350 g spaghetti
• Salt
• 2 tbsp olive oil
• Pepper (freshly ground)
• 180 g feta

Instructions

1. 1.

   Peel the onion and garlic, dice the onion and finely chop the garlic. Wash, trim, and cut the beans into smaller pieces. Peel the carrot and slice it thinly. Wash, trim, and cut the peppers into small pieces. Wash the zucchini, halve lengthwise, and slice. Wash the broccoli and break into small florets.

2. 2.

   Bring a large pot of salted water to a boil for the spaghetti. Add the spaghetti with the beans and carrot slices and cook for about 8 minutes (or as directed on the package) until al dente. After about 3 minutes add the broccoli, zucchini, and peppers.

3. 3.

   Heat the oil in a hot large pan and sauté the onion and garlic for about 5 minutes until soft and translucent. Toss the drained pasta with the vegetables, season with salt and pepper, and serve immediately on plates topped with crumbled feta.