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

Name: Colorful pasta pan with zucchini, tomatoes, mozzarella balls and herbs of Provence
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

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