🍽️ Band Noodles with Leek and Vegetables

Name: Band Noodles with Leek and Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 1 stalk leek; 300 g cherry tomatoes; 500 g pappardelle; salt; 2 garlic cloves; pepper (from the mill); 150 ml dry white wine; 1 tbsp freshly chopped parsley; 100 g fresh parmesan

585 kcal · 30 min · 4 servings

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Ingredients

1 stalk leek
300 g cherry tomatoes
500 g pappardelle
salt
2 garlic cloves
pepper (from the mill)
150 ml dry white wine
1 tbsp freshly chopped parsley
100 g fresh parmesan

Instructions

1. Wash the leek thoroughly.
2. Remove the root end and dry the leek.
3. Cut the leek lengthwise.
4. Separate the leaves from the tough base.
5. Wash the tomatoes.
6. Cut the tomatoes in half.
7. Cook the band noodles in salted water until al dente (firm to the bite).
8. Peel the garlic.
9. Chop the garlic finely.
10. Heat oil in a pan.
11. Sauté the garlic in the hot oil until translucent (soft and see-through).
12. Add the leek and tomatoes to the pan.
13. Season the mixture with salt and pepper.
14. Pour in the wine.
15. Let the mixture simmer for 3 to 4 minutes.
16. Drain the noodles.
17. Let the noodles drip dry.
18. Mix the noodles with the parsley and vegetables in the pan.
19. Toss everything well.
20. Divide the noodles into pre-warmed bowls.
21. Sprinkle the noodles with Parmesan shavings.
22. Serve the noodles.

Nutrition per serving

kcal: 585
Protein: 24 g · Fett/Fat: 11 g · Carbs: 88 g