Pasta with vegetable sauce

Pasta with vegetable sauce

30 Min. Active
30 Min. Total
517 kcal per people
vegetarian
Nutritional value / people: 517 kcal, Fat: 23 g, Carbohydrate: 61 g, Protein: 14 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Frying pan
  • Pan
  • Paring knife
  • Tablespoon
  • Cutting board
  • Kitchen scales

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pasta

300 g pasta (e.g. pasta shells)
salted water, boiling

Vegetables

150 g courgettes
250 g cherry tomatoes

Sauce

1 tbsp oil
200 g pesto rosso (red pesto)
1 organic lemon
½ bunch basil

How it's done

The kids can help at the marked areas .

Preparation

Pasta

300 g pasta (e.g. pasta shells)
salted water, boiling

Cook the pasta in boiling salted water until al dente, drain and keep warm.

Vegetables

150 g courgettes
250 g cherry tomatoes

Quarter the courgette lengthwise, chop into pieces. Cut the cherry tomatoes in half.

Sauce

1 tbsp oil
200 g pesto rosso (red pesto)
1 organic lemon
½ bunch basil

Heat the oil in a frying pan, sauté the courgette, add the tomatoes and pesto, cook briefly. Mix in the pasta, plate up. Grate the lemon zest on top. Tear the basil leaves and use as garnish.

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