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🍽️ Colorful Risoni Pan with Bell Peppers and Onions

460 kcal · 30 min · 4 servings

Ingredients

• Pepper (1 green and 1 yellow each)
• 1 Onion
• 1 Garlic clove
• 400 ml Vegetable broth
• 2 tbsp Olive oil
• 300 g Risoni
• 1 tbsp finely chopped Oregano leaves
• 1 tsp Paprika powder (sweet)
• 1 tbsp chopped black olives
• 1 can chopped tomatoes (400 g)
• 2 tbsp Lemon juice
• Salt
• Pepper (from the mill)
• 2 tbsp chopped Parsley
• Oregano flowers (to garnish as desired)

Instructions

1. 1. Wash the bell pepper thoroughly.
2. 2. Remove the green stem and the seeds.
3. 3. Cut the bell pepper in half.
4. 4. Cut the flesh into thin strips.
5. 5. Peel the onion.
6. 6. Finely chop the onion.
7. 7. Peel the garlic cloves.
8. 8. Press the garlic through a press.
9. 9. Heat the olive oil in a large pot.
10. 10. Set the stove to medium heat.
11. 11. Sauté the onions and garlic in the oil.
12. 12. Add the risoni pasta to the pot.
13. 13. Add the bell pepper strips.
14. 14. Sauté everything while stirring for 5 minutes.
15. 15. Pour the vegetable broth into the pot.
16. 16. Bring the mixture to a boil.
17. 17. Stir in oregano and paprika powder.
18. 18. Place a lid on the pot.
19. 19. Reduce the heat to low.
20. 20. Simmer the dish for 10 minutes.
21. 21. Mix the olives and tomatoes into the pasta.
22. 22. Season the pasta with lemon juice.
23. 23. Season the pasta with salt.
24. 24. Season the pasta with pepper.
25. 25. Turn off the stove.
26. 26. Let the pasta swell with the lid on for 10 minutes.
27. 27. Serve the pasta on plates.
28. 28. Sprinkle the pasta with fresh parsley.
29. 29. Garnish the pasta with oregano flowers.

Nutrition per serving

• kcal: 460
• Protein: 14 g · Fett/Fat: 15 g · Carbs: 66 g