Colorful pasta pan with zucchini, tomatoes, mozzarella balls and Provence herbs

For 4 people
  • 250 g Tagliatelle pasta
  • Salt
  • 2 Garlic cloves
  • 1 (approx. 250 g) Zucchini
  • 250 g Tomatoes
  • 1 (approx. 250 g) yellow pepper
  • 125 g Mini mozzarella balls
  • 2 EL Oil
  • white pepper
  • 2 TL dried herbs of Provence
  • Thyme and marjoram
30 minutes
light
1.
Boil the pasta in salted water for about 6 minutes. Peel the garlic and cut into thin slices. Wash, clean and slice the zucchini. Wash and clean tomatoes and cut into large cubes.
2.
Clean and wash the paprika and cut into pieces. Drain and drain the pasta. Drain the mozzarella balls. Heat oil in a pan. Fry the garlic, zucchini and paprika for 2-3 minutes.
3.
Add tomatoes, season with salt, pepper and herbs. Add the pasta, continue frying for 1-2 minutes. Spread the mozzarella balls in the pan, put the lid on the pan and let the cheese melt gently for 2-3 minutes over a mild heat.
4.
Season with salt and pepper. Serve garnished with thyme and marjoram.
1 person approx.:
  • 370 kcal
  • 1560 kJ
  • 16 g protein
  • 12 g fat
  • 51 g carbohydrates

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