PASTA PRIMAVERA

Ingredients:

3 tbsp. l olive oil 3 cloves of garlic, minced 1 tsp. grated lemon peel 250 gr fusilli pasta or penne 2 small pumpkins cut in half and cut into slices 2.5 - 5 cm thick 1 medium Bulgarian pepper, sliced ​​2.5 cm thick 250 g small broccoli florets 2 cups half cherry tomato 8 pieces of green onions, finely chopped 1/2 cup chopped fresh basil

Recipe: 1. Mix the butter, garlic and lemon zest in a small bowl. Set aside. 2. Cook the pasta in boiling salted water according to the package instructions. Add the pumpkin and bell pepper 4 minutes before the end of cooking. Add broccoli 3 minutes before the end of cooking. Drain pasta and vegetables, set aside 1/2 glass of water from under the pasta. 3. Return the pasta mixture to the pan and mix with the tomatoes, green onions, basil, oil mixture and water from under the pasta. Stew on medium heat until the tomatoes are hot. If desired, serve with parmesan or vegan cheese.