Kritharaki Feta Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g Kritharaki (noodles in rice form)
- 250 g zucchini
- 1 small leek stick (s)
- 150 g feta cheese
- salt and pepper
- 2 teaspoons curry
- 2 tablespoons oil
- sugar
- 2 tablespoon tomato paste
- 250 ml vegetable stock
- Oregano, dried
Print Recipe
Pin Recipe Instructions
- Bring enough salted water with the 2 teaspoons of curry to the boil, cook the kritharaki in it according to the instructions.
- Halve the zucchini lengthways and cut into slices, as well as the leek. Heat the oil in a pan.
- Put the zucchini and leek in the hot oil and fry. Season with salt, pepper and sugar. Add tomato paste, sweat and deglaze with the vegetable stock, bring to the boil. Season to taste with salt, pepper and oregano.
- Drain the kritharaki and add to the pan. Crumble the feta into small pieces, sprinkle over it and serve.
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