Summery one-pot noodles with vegetables

Ingredients:

• 250 g whole-wheat pasta (e.g. penne or spaghetti)
• 1 zucchini, thinly sliced
• 1 yellow bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 medium eggplant, diced
• 1 onion, finely chopped
• 3 garlic cloves, chopped
• 2 tomatoes, diced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp paprika powder
• Salt and pepper to taste
• 700 ml vegetable stock
• 100 g fresh spinach
• 50 g Parmesan or Pecorino, grated (optional)
• Fresh basil leaves for garnishing

Preparation:

1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic and sauté for about 2 minutes, until fragrant.
2. Now add the diced eggplant and fry for another 3-4 minutes until lightly browned.
3. Add the zucchini slices, yellow and red bell peppers, and diced tomatoes. Roast the vegetables for another 5 minutes until they soften.
4. Now add the whole-wheat pasta to the pot. Mix it well with the vegetables and fry for 2 minutes.
5. Now season the mixture with oregano, basil, paprika powder, salt and pepper and stir everything well.
6. Pour the vegetable broth over the pasta and vegetables. Bring the mixture to a boil, then simmer over medium heat for about 10-12 minutes, until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally.
7. When the pasta is almost cooked, add the fresh spinach and stir until it wilts.
8. Finally, grated Parmesan or Pecorino is sprinkled over the dish, if desired.
9. Garnished with fresh basil leaves, the pasta can be served.

This deliciously light pasta dish with plenty of fresh vegetables brings summer to your plate! Enjoy!