The whole thing will be a really great, aromatic and crispy pasta dish, with fine rosemary and olive oil note. Is lightning fast on the table and feeds even hungry eaters.
I've been looking forward all day to cook exactly this dish today and sit now full and happy on my PC and let you participate in the delicious spaghetti , The leftovers are in the office tomorrow - can be heated up really well!
Spaghetti with peppers and zucchini
for 3- 4 servings
500 g spaghetti
1 yellow pepper
1 orange pepper
1 red pepper
2 medium sized zucchini
4 spring onions
1 sprig of rosemary
100 g cherry tomatoes
Flor de Sal or similar coarse sea salt, pepper
plenty of good mild olive oil
Italian hard cheese to serve
Cook the spaghetti bite-proof in plenty of salted water and drain. Put it back in the pot, add a good sip of olive oil and mix the pasta well, so that it does not stick together. Since the olive oil is the base, it does not matter that nothing else sticks to the spaghetti. So here's something they want to be "slippery".
In the meantime, warm a generous sip of olive oil in a large pan or a wok to medium temperature.
The peppers Wash and cut into 1 cm cubes.
Add to the warm oil and sauté gently.
Wash the zucchini, halve lengthwise, halve again and cut out the core. Then cut into small pieces and add to the pan with.
Clean the spring onions well and cut only the white and light green part in fine rings, also in the pan.
Wash rosemary Shake dry and pluck the needles from the branches. Depending on the taste, add whole or finely chopped to the vegetables.
Put on a lid and gently stew the vegetables for about 5 minutes.
Wash the tomatoes and add them to the vegetables as a whole Cook for 5 minutes. The vegetables should still have a light bite. Season with coarse sea salt.
Put the pasta in the pan, mix well and spread on deep pasta.
Italian hard cheese (with me Grana Padano - Parmesan or Pecerino, of course) rub over, pepper to taste and serve immediately.