A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Pasta Primavera | Colorful Vegetable Pasta in 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Ein herrlich leichtes, italienisches Blitzgericht: Al dente gekochte Penne treffen auf knackige Zucchini, aromatische Kirschtomaten, süße Erbsen und frischen Knoblauch in bestem Olivenöl. Abgerundet mit frisch geriebenem Parmesan und duftendem Basilikum – mediterraner Feierabendgenuss in nur 20 Minuten!
Ingredients
Preparation method
Preparation & cooking
Bring a large pot of generously salted water to a boil. Add the penne and cook according to package instructions for approx. 10–11 minutes until al dente. Before draining, ladle out about 100 ml of the starchy pasta water and set aside. Drain the pasta.
While the pasta is cooking, prepare the vegetables: quarter the zucchini lengthwise and cut into approx. 5 mm thick slices. Deseed the red bell pepper and cut into bite-sized strips. Halve the cherry tomatoes, peel the garlic cloves and cut them into thin slices.
Sautéing vegetables & finishing
Heat 3 tbsp of olive oil in a large, wide pan over medium heat. Add the zucchini and bell pepper and sauté for 3–4 minutes, stirring, until they take on a little color but are still crisp-tender.
Chef's tip
For even more fresh flavor, drizzle the pasta with a few drops of fresh lemon juice right at the end – this highlights the sweetness of the peas and cherry tomatoes wonderfully.
Instead of penne, fusilli or farfalle also work wonderfully, as their ridges and shapes hold the colorful pan vegetables and olive oil perfectly.
75 min
Under an hour
