Red Oregano Pasta with Vegetables
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g croissants, whole rains or durum wheat
- water
- 310 ml tomato juice
- oregano
- 1 small onion (s)
- 150 g broccoli
- 1 small zucchini
- 1 small eggplant (s)
- 110 g corn
- 100 g peas, frozen
- 1 small chicory
- Worcestershire sauce
- 5 tablespoon tomato juice
Print Recipe
Pin Recipe Instructions
- Put the noodles uncooked in a saucepan, pour enough water over them that they are half covered, fill up the rest with tomato juice, bring to the boil and cook until done. Stir it again and again so that nothing burns. Gradually pour in a little more tomato juice, possibly also some water, but the noodles should only be covered. Season well with oregano and keep stirring.
- Dice the onion, cut the broccoli into small florets and fry both in a hot saucepan.
- Zucchini and aubergine in slices, then cut into strips and fry with them. Also add the peas. Cut the chicory into small pieces and mix in with the corn. Add the specified amount of tablespoons of the tomato juice and generously refine with the Worcestershire sauce.
- Then add the noodles straight from the pot to the vegetables and mix well.
- Annotation:
- The preparation of the pasta is a little more complex, as the pasta is very mushy. But you shouldn`t mind that, because the dish is really tasty. I prefer wholemeal pasta, as they have a stronger taste than the normal ones and the dish is even smoother than it already is.
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