Today’s recipe is a last greeting from summer – roasted zucchini, bell peppers, and pesto… What is not to like? I know that this recipe is probably not the most fancy one, I ever posted. But despite its simplicity it convinced with taste. So for me it is a good recipe for a busy weekday, where you come home in the evening, totally stressed out, but still want to eat something home made… I must admit that I often fall back to all different kinds of vegetable/pasta stir fry in these kinds of situations. This is basically a small variation on a theme, just with different pasta and pesto. You can vary eiverything about this recipe, use different pasta, use different vegetables, use different pesto and a different cheese. And this is essentially why this is my go-to recipe on a busy weekday, because even if I am making the same basic recipe several times in a row, it still tastes different every time 🙂
Ingredients (serves 2):
200 g spinach linguine
2 spring onions
5-6 snack bell peppers of different colors
75 g feta cheese
Pesto to taste
Bring water to the boil in a small pot. In the meantime clean and cut the vegetables, beginning with the spring onions. Heat up some olive oil in a pan and start braising the spring onions lightly.Once the pasta water is boiling cook the pasta al dente. Meanwhile you can continue cutting the remaining vegetables into bigger chunks and the feta into small cubes. Add the bell pepper pieces to the spring onion and braise again lightly. When they start turning slightly brown, add the zucchini and roast until the seeds start to fall off, because the zucchini is soft. Season with salt, pepper and freshly cut herbs to taste and serve with the feta and pesto.