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🍽️ Vegetable Pan with Greek Noodles

418 kcal · 30 min · 4 servings

Vegetable Pan with Greek Noodles Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Halve the onion and remove the skin.
  2. 2. Dice the onion into fine cubes.
  3. 3. Peel the garlic.
  4. 4. Finely chop the garlic.
  5. 5. Wash the bell pepper.
  6. 6. Remove the stem and core from the bell pepper.
  7. 7. Cut the bell pepper into 1 cm cubes.
  8. 8. Wash the tomatoes.
  9. 9. Halve the tomatoes.
  10. 10. Wash the fennel.
  11. 11. Set aside the green fennel fronds.
  12. 12. Halve the fennel bulb.
  13. 13. Slice the fennel bulb into thin strips.
  14. 14. Wash the zucchini.
  15. 15. Roughly cube the zucchini.
  16. 16. Wash the basil.
  17. 17. Shake the basil dry.
  18. 18. Pluck the basil leaves from the stems.
  19. 19. Slice the basil leaves into thin strips.
  20. 20. Add the Kritharaki noodles and vegetable broth to a pot.
  21. 21. Bring the mixture to a boil.
  22. 22. Cook the noodles for about 10 minutes until soft.
  23. 23. Drain the noodles in a colander.
  24. 24. Heat 2 tablespoons of olive oil in a pot over medium to high heat.
  25. 25. Sauté the onion, thyme, and garlic for about 3 to 4 minutes.
  26. 26. Deglaze the pan with white wine.
  27. 27. Add the bell pepper, tomatoes, fennel, and zucchini.
  28. 28. Simmer the vegetables for about 10 minutes.
  29. 29. Stir the vegetables occasionally.
  30. 30. Fold in the chopped tomatoes.
  31. 31. Fold in the olives.
  32. 32. Fold in the cooked Kritharaki noodles.
  33. 33. Mix everything well.
  34. 34. Season the pan with pepper and salt.
  35. 35. Fold in the basil strips.
  36. 36. Let the pan rest for about 2 to 3 minutes.
  37. 37. Plate the dish.
  38. 38. Sprinkle the dish with the fennel fronds.
  39. 39. Serve the pan.

Nutrition per serving