← All recipes

🍽️ Vegetable Pan with Ribbon Noodles

485 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 1 red chili pepper
• 1 each red and yellow bell peppers
• 1 small zucchini
• 200 g small button mushrooms
• 250 g spinach
• 300 ribbon pasta
• salt
• pepper from the mill
• 2 tbsp olive oil
• 250 ml vegetable broth
• 1 tsp freshly chopped thyme leaves
• 40 g Parmesan (grated)

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Finely chop the onion and the garlic.
3. 3. Wash the chili pepper.
4. 4. Remove the stem and seeds from the chili pepper.
5. 5. Finely chop the chili pepper.
6. 6. Wash the bell pepper.
7. 7. Cut the bell pepper into quarters.
8. 8. Remove the seeds from the bell pepper.
9. 9. Cut the bell pepper into small cubes.
10. 10. Wash the zucchini.
11. 11. Cut the zucchini into small cubes.
12. 12. Clean the mushrooms.
13. 13. Slice the mushrooms.
14. 14. Wash the spinach.
15. 15. Remove any unwanted leaves or stems from the spinach.
16. 16. Let the spinach drain.
17. 17. Roughly chop the spinach.
18. 18. Bring plenty of water to a boil and add salt.
19. 19. Cook the ribbon noodles in the salted water until al dente.
20. 20. Heat oil in a pan.
21. 21. Add the onion, garlic, and chili to the pan.
22. 22. Sauté the vegetables briefly.
23. 23. Add the bell pepper, zucchini, and mushrooms to the pan.
24. 24. Sauté the vegetables for about 3 minutes.
25. 25. Add the broth, thyme, and spinach to the pan.
26. 26. Simmer the vegetables for about 2 minutes.
27. 27. Season the pan with salt and pepper.
28. 28. Drain the noodles.
29. 29. Let the noodles drain well.
30. 30. Mix the noodles with the vegetables immediately.
31. 31. Warm the plates.
32. 32. Serve the dish on the warmed plates.
33. 33. Sprinkle the dish with cheese.
34. 34. Serve the dish.

Nutrition per serving

• kcal: 485
• Protein: 19 g · Fett/Fat: 14 g · Carbs: 73 g