Spicy Vegetable Pasta – A Taste of Copenhagen
recipe

Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 300 g pasta (e.g., penne or fusilli)
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 red bell pepper, diced
- 1 zucchini, diced
- 200 g cherry tomatoes, halved
- 1 tsp dried oregano
- 1 tsp chili powder (adjust to taste)
- Salt and pepper to taste
- 50 g grated Parmesan cheese (optional)
- Fresh basil for garnish
Instructions:
1. Cook the pasta in salted water according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and crushed garlic, sauté for about 3-4 minutes until softened.
3. Add the diced bell pepper and zucchini. Cook for about 5-7 minutes until the vegetables are tender.
4. Stir in the halved cherry tomatoes, oregano, and chili powder. Season with salt and pepper. Cook for another 3-4 minutes until the tomatoes begin to soften.
5. Mix the cooked pasta into the vegetable mixture and heat everything together for an additional minute.
6. Serve the pasta with optional grated Parmesan cheese and fresh basil on top.
Nutritional Information (per serving):
- Energy: 400 kcal
- Protein: 12 g
- Carbohydrates: 65 g
- Fat: 10 g
- Fiber: 4 g

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