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🍽️ Wide Noodles with Ratatouille

650 kcal · 30 min · 4 servings

Ingredients

• 500 g tomatoes
• 1 yellow bell pepper
• 1 zucchini
• 100 g red beans (from the can)
• 1 onion
• 1 clove of garlic
• 2 tbsp olive oil
• salt
• pepper from the mill
• 500 g ribbon noodles
• 1 pot of basil
• 4 tbsp grated parmesan

Instructions

1. 1. Score a small cross into the bottom of the tomatoes.
2. 2. Pour boiling water over the tomatoes for one minute.
3. 3. Rinse the tomatoes immediately under cold water.
4. 4. Peel the skin off the tomatoes.
5. 5. Cut the peeled tomatoes into cubes.
6. 6. Quarter the bell pepper.
7. 7. Remove the inside of the bell pepper.
8. 8. Wash the bell pepper.
9. 9. Cut the bell pepper into small pieces.
10. 10. Wash the zucchini.
11. 11. Cut the zucchini into small cubes.
12. 12. Rinse the beans briefly.
13. 13. Let the beans drain.
14. 14. Peel the onion.
15. 15. Peel the garlic.
16. 16. Cut the onion into cubes.
17. 17. Cut the garlic into cubes.
18. 18. Heat olive oil in a large non-stick pan.
19. 19. Sauté the onion and garlic in it.
20. 20. Add the bell pepper and zucchini.
21. 21. Fry the vegetables briefly.
22. 22. Add the tomatoes and beans.
23. 23. Mix everything well.
24. 24. Simmer the vegetables for five minutes.
25. 25. Season the mixture with salt and pepper.
26. 26. Cook the wide noodles in plenty of salted water until al dente.
27. 27. Pluck the basil leaves from the stems.
28. 28. Drain the noodles.
29. 29. Let the noodles drain.
30. 30. Mix the noodles with the ratatouille.
31. 31. Fold in the basil leaves.
32. 32. Serve the noodles sprinkled with grated Parmesan.

Nutrition per serving

• kcal: 650
• Protein: 23 g · Fett/Fat: 20 g · Carbs: 90 g