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

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
4.3 6
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 250 g Tagliatelle noodles
  • 7-10 Tbsp Salt
  • 2 Garlic cloves
  • 1 (approx. 250 g) Courgette
  • 250 g Tomatoes
  • 1 (approx. 250 g) yellow pepper
  • 125 g Mini-Mozzarella balls
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp white pepper
  • 2 TEASPOONS dried herbs of Provence
  • 7-10 Tbsp Thyme and marjoram

Directions

  1. 1

    Cook the pasta in salted water for about 6 minutes. Peel garlic and cut into thin slices. Wash, clean and slice the zucchini. Wash and clean the tomatoes and cut them into large cubes.

  2. 2

    Clean, wash and cut the peppers into pieces. Drain the noodles and let them drain. Drain mozzarella balls. Heat oil in a pan. Fry garlic, zucchini and bell peppers for 2-3 minutes.

  3. 3

    Add tomatoes, season with salt, pepper and herbs. Add pasta, fry for 1-2 minutes more. Spread mozzarella balls in the pan, place lid on the pan and let the cheese melt slightly over a mild heat for 2-3 minutes.

  4. 4

    Season to taste with salt and pepper. Serve garnished with thyme and marjoram.

Nutrition Facts

KCAL
370 kcal
CARBS
51 g
FATS
12 g
PROTEINS
16 g

Categories & Tags

Main DishesvegetarianPasta