Mediterranean pasta dish

75 g gluten-free pasta (without egg)
Iodised salt
100 g tomatoes
1 red pepper
75 g courgette
1 small red onion
3 slices of boiled ham (90 g)
1 tablespoon extra virgin olive oil
1 tablespoon rapeseed oil
½ garlic clove
1 tablespoon tomato purée
White pepper
1 pinch sugar
Oregano, thyme, chives
Chilli powder
Basil

Preparation

Cook the pasta in salted water until “al dente”, rinse and drain. Finely dice the onion and garlic and fry in the olive oil over a medium heat until translucent. Add the sliced ham and diced tomato and heat briefly. Dice the pepper, slice the courgette and fry in the rapeseed oil with the tomato purée in a second pan . Pour the contents of the pan into the other pan. Season well with the (finely chopped) herbs and spices. Add a pinch of sugar, a dash of lime juice and a little chilli. Fold in the pasta and heat again briefly. Serve decorated with some basil leaves.

Bon appétit.

Nutritional information

611 kcal, 31 g protein, 23 g fat, 68 g carbohydrates, 10 g fibre

Author and recipe development

PhDr. Sven-David Müller, M.Sc., certified dietetic assistant and diabetes consultant of the German Diabetes Society