Penne with stir-fried vegetables and chili breadcrumbs
- Salt
- pepper
- 2 slices Toasted bread
- 3 EL Olive oil
- 1 TL ground chilli
- 1 ( approx. 250 g) Zucchini
- 2 red peppers
- 500 g Noodles (e.g. penne)
- 1 potty Basil
- 5 TL Pesto (from the glass)
- 50 g Parmesan (piece)
25 minutes
very easy
- 1.
- For the pasta 3–4 l salted water (approx. 1 teaspoon salt per liter). Pluck the toast into small pieces. Heat 2 tablespoons of oil in a pan. Roast the toast in it while turning. Take out and mix with chilli.
- 2.
- Clean and wash vegetables. Cut the zucchini into slices, cut the bell pepper into thin strips. Heat 1 tablespoon of oil in the pan. Fry the vegetables in it for 5 minutes, turning. Season with salt and pepper.
- 3.
- In the meantime, add the pasta to the boiling salted water and cook according to the instructions on the packet.
- 4.
- Wash the basil, shake dry and finely chop except for something to garnish. Mix with pesto and fold into the vegetables.
- 5.
- Drain the pasta while doing thisCatch 4–5 tablespoons of pasta water. Fold both under the vegetables. Roughly grate the parmesan, sprinkle with chili breadcrumbs and basil leaves.
1 person approx.:
- 590 kcal
- 20 g protein
- 18 g fat
- 83 g carbohydrates
Leave A Comment