Penne with pan-fried vegetables and chili breadcrumbs

Name: Penne with pan-fried vegetables and chili breadcrumbs
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 discs Toast; 3 TABLESPOONS Olive oil; 1 TEASPOON ground chili; 1 (approx. 250 g) Courgette; 2 red peppers; 500 g Noodles (e.g. penne); 1 potty Basil; 5 TSP Pesto (from the glass); 50 g Parmesan (piece)

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
2 discs Toast
3 TABLESPOONS Olive oil
1 TEASPOON ground chili
1 (approx. 250 g) Courgette
2 red peppers
500 g Noodles (e.g. penne)
1 potty Basil
5 TSP Pesto (from the glass)
50 g Parmesan (piece)

Directions

1
For the noodles, boil 3-4 l salted water (approx. 1 teaspoon salt per litre). Pluck the toast into small pieces. Heat 2 tablespoons of oil in a frying pan. Roast the toast in it while turning. Take out and mix with chilli.
2
Clean and wash the vegetables. Slice the zucchini, cut the peppers into thin strips. Heat 1 tablespoon of oil in a frying pan. Fry the vegetables for 5 minutes while turning. Season with salt and pepper.
3
In the meantime add the noodles to the boiling salted water and cook according to the instructions on the packet.
4
Wash the basil, shake dry and chop finely, except for a little to garnish. Mix with pesto and fold into the vegetables.
5
Drain the noodles and collect 4-5 tablespoons of pasta water. Fold both into the vegetables. Coarsely grate the parmesan and sprinkle with chilli breadcrumbs and basil leaves.