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🍽️ Flat Noodles with Braised Tomato Stew and Fresh Herb-Lemon Crunch

480 kcal · 30 min · 4 servings

Ingredients

• Salt Pinch
• Parsley, fresh 15 g
• Lemons 1 pc.
• Zucchini 1 pc.
• Carrots 2 pcs.
• Onions, yellow 1 pc.
• Butter 1 tbsp
• Breadcrumbs 25 g
• Olive oil 1 tbsp
• Honey 1 tsp
• Pepper, black ground Pinch
• Cherry tomatoes 250 g
• Pappardelle, fresh 500 g
• Tomatoes, chopped 400 g
• Sugar Pinch

Instructions

1. 1. Bring five liters of salted water to a boil in a large pot over high heat.
2. 2. Wash the parsley thoroughly and shake it dry.
3. 3. Remove the parsley leaves from the stems and chop them finely.
4. 4. Rinse the lemon.
5. 5. Grate about one teaspoon of the lemon zest.
6. 6. Squeeze the juice from the lemon.
7. 7. Mix the lemon zest and parsley in a small bowl.
8. 8. Rinse the zucchini and carrots.
9. 9. Peel the zucchini and carrots.
10. 10. Slice the zucchini and carrots into thin strips using a vegetable peeler.
11. 11. Halve the onion and peel it.
12. 12. Cut the onion into small cubes.
13. 13. Heat one tablespoon of butter in a pan over medium heat.
14. 14. Toast the breadcrumbs in the butter for about one to two minutes until golden brown, stirring constantly.
15. 15. Place the toasted breadcrumbs on a piece of kitchen paper to cool down.
16. 16. Wipe the pan clean afterwards.
17. 17. Warm one tablespoon of olive oil, one tablespoon of lemon juice, and one teaspoon of honey in the pan over medium heat.
18. 18. Rinse the cherry tomatoes.
19. 19. Add the cherry tomatoes and onion cubes to the pan.
20. 20. Braise the tomatoes and onions for about three minutes.
21. 21. Add the flat noodles to the boiling salted water.
22. 22. Cook the flat noodles for about four minutes until al dente (firm to the bite).
23. 23. Add the carrot strips to the cooking water for the last two to three minutes of the noodle cooking time.
24. 24. Add the chunky tomatoes to the sauce in the pan.
25. 25. Season the sauce to taste with salt, pepper, and sugar.
26. 26. Let the sauce simmer for about three minutes over low heat.
27. 27. Drain the zucchini strips in a colander.
28. 28. Pour the cooked flat noodles and carrot strips over the zucchini.
29. 29. Mix the drained vegetables and noodles with the tomato sauce.
30. 30. Mix the cooled breadcrumbs with the lemon-parsley mixture.
31. 31. Plate the noodles on deep plates.
32. 32. Pour the braised tomato sauce over the noodles.
33. 33. Decorate the dish with the parsley-lemon topping.
34. 34. Serve immediately and enjoy your meal!

Nutrition per serving

• kcal: 480
• Protein: 14 g · Fett/Fat: 18 g · Carbs: 66 g