Colorful spaghetti with pepper sauce

Name: Colorful spaghetti with pepper sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g colorful spaghetti; 7-10 Tbsp Salt; 2 medium-sized onions; 1 small red, green and yellow peppers; 1 small zucchini; 2 TABLESPOONS Olive oil; 250 g Mixed minced tmeat; 7-10 Tbsp black pepper; 1 TEASPOON dried herbs of Provence; 1 can(s) (850 ml) peeled tomatoes; 1 TEASPOON Vegetable broth (instant); 1 potty Basil; 1 can(s) (425 ml) Italian beans; 7-10 Tbsp Sweet peppers; 1 TABLESPOON Butter or margarine

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g colorful spaghetti
7-10 Tbsp Salt
2 medium-sized onions
1 small red, green and yellow peppers
1 small zucchini
2 TABLESPOONS Olive oil
250 g Mixed minced tmeat
7-10 Tbsp black pepper
1 TEASPOON dried herbs of Provence
1 can(s) (850 ml) peeled tomatoes
1 TEASPOON Vegetable broth (instant)
1 potty Basil
1 can(s) (425 ml) Italian beans
7-10 Tbsp Sweet peppers
1 TABLESPOON Butter or margarine

Directions

1
Cook the spaghetti in plenty of boiling salted water for about 10 minutes until bubbly. Peel and chop the onions. Clean, wash and finely dice the peppers and courgettes. Heat the oil. Brown the minced meat in it until crumbly.
2
Add vegetables and sauté. Season with salt, pepper and dried herbs. Chop the tomatoes in the tin and add to the mince. Add broth and cook for about 5 minutes. Wash and chop the basil, except for something to garnish.
3
Rinse beans cold and drain. Warm both in the sauce. Season to taste with salt and paprika. Drain spaghetti and toss in hot fat. Sprinkle with pepper and garnish with basil.
4
Serve with sauce. Black olives taste good with it.