Pasta with Colourful Vegetables and Pine Nuts

  • Ingredients for 2 portions
  • 250 g Lizza Low Carb Pasta
  • 100 g yellow mini peppers
  • 100 g red mini peppers
  • 150 g zucchini
  • 1 clove of garlic
  • 10 g shallot
  • 1 lemon
  • 6 ml olive oil
  • 4 sprigs of thyme
  • a pinch of salt
  • a pinch of freshly ground pepper
  • ½ bunch of basil
  • 30 g pine nuts
  • pinch of freshly ground black pepper

To the pasta

Preparation:

  1. Wash the mini peppers, remove the stalk and cut into rings. Wash zucchini, cut off the ends and cut into thick cubes. Peel and finely chop the garlic and shallot. Wash the lemon, dry it and grind off 1 tablespoon of the peel.
  2. Cook the Lizza pasta al dente according to the instructions on the box and drain.
  3. Heat olive oil in a non-stick pan, add garlic and shallots and sauté for 1-2 minutes over medium heat. Add peppers and zucchini and sauté over low heat for 7-8 minutes. Stir occasionally. Wash the sprigs of thyme and dry, pluck the leaves and sprinkle over the vegetables together with the ground lemon peel. Season to taste with salt and pepper.
  4. Pluck the basil leaves, wash and dry. Toast the pine nuts in a pan without oil until golden brown.
  5. Serve the lizza pasta with the roasted vegetables, basil leaves and pine nuts.
  6. Enjoy your meal!

Summer tip: A few sun-ripened strawberries give the dish a nice fruity note. Give it a try!