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Ingredients (2 servings)
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250 g Nudeln (z.B. Penne)
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1 Stk. Melanzani
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200 g Spitzpaprika gelb
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1 Stk. Jungzwiebeln
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150 g Mini Mozzarella Classic
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Olivenöl, Salz, Pfeffer
Preparation
- Cook the pasta in plenty of salted water according to the package instructions until al dente.
- Meanwhile, wash the eggplant and pointed pepper and cut them into bite-sized cubes. Cut the spring onions into fine rings.
- Heat some olive oil in a large pan. Fry the vegetables vigorously for about 8 to 10 minutes until soft and slightly browned. Season with salt and pepper.
- Drain the cooked pasta, reserving a little pasta water. Add the pasta and a splash of pasta water to the vegetables in the pan and mix well.
- Drain the mini mozzarella, fold it into the hot pasta and serve immediately while the cheese is slightly melting.
