This is a comforting dish very easy to make.
Can be cooked with bean, pea or lentil pasta as well.
Serves: 2 Preparation time: 10 minutes Cooking time: 45 minutes.
80gr each of wholewheat pasta or buckwheat pasta
2 peppers (yellow and red) - deseeded and cut into chunks
1 or 2 courgettes cut lengthway first and then cut into 2cm chunks
1 red onion cut into wedges
2 tbsp olive oil
Salt, freshly ground black pepper
10 cherry tomatoes, halved
1 or 2 tsp sesame seeds
Origano and fersh basil
1/2 tsp smoked paprika
50 gr young spinach leaves
120gr mozzarella cheese cut into small pieces.
Preheat the oven to 200 degrees - fan180. Place the peppers and courgetttes in a large baking tray. Drizzle with oil, season and toss. Roast in the oven for 15 minutes. Remove form the oven, turn the veggies, add the tomatoes and the onions and sprinkle with the paprika.
Cook again for about 15 minutes. When ready transfer into a big pan.
In the meantime boil some salted water in a medium saucepan and cook the pasta stirring occasionally. Drain the pasta and add it to the pan. Also add the spinach leaves, the mozzarella cheese the olives, sesame seeds, some origano and the basil.
Toss everything and add some more black pepper.
Cook for a few minutes until the cheese begins to melt and the spinach leaves wilt.