One-pot pasta

One-pot pasta

Total: 30 min. | Active: 30 min.
Nutritional value / people: 443 kcal
, Fat: 12 g
, Carbohydrate: 61 g
, Protein: 22 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


350 g pasta (e.g. pasta shells)
salted water, boiling

Vegetables & serving

250 g sugar snap peas
1 tbsp olive oil
300 g date tomatoes
1 bunch flat-leaf parsley
½ tsp salt
a little pepper
50 g Sbrinz by the piece
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How it's done

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Cook the pasta in salted water until it is al dente. Set aside approx. 150 ml of the cooking water and drain the pasta.

Vegetables & serving

Cut the mange-tout lengthwise into thin strips. Heat the oil in the same pan, add the mange-tout and tomato and stir-fry for approx. 3 mins. Coarsely chop the parsley. Add the reserved cooking water, the pasta and the parsley, and season. Use a vegetable peeler to shave cheese onto the pasta.


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