Summer Pasta in Lemon Balm Cream
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pasta your choice
- 200 g sour cream
- 250 g cherry tomato (s)
- 1 bell pepper (s)
- 1 pointed cabbage
- 1 onion (s)
- 1 bunch lemon balm
- 2 tablespoon olive oil
- 1 lemon (s), grated zest it
- Herbal salt and pepper
- Raw cane sugar
Print Recipe
Pin Recipe Instructions
- Clean the pointed cabbage and paprika and cut into fine strips. Wash tomatoes and cut in half. Finely dice the onions.
- Heat the oil in a pan, briefly fry the tomatoes in it until the peel is cracked slightly, take out. Braise the onion in the pan. Add the pointed cabbage and paprika and cook for approx. 3 - 4 minutes while stirring. Season with salt, pepper and a little sugar. Stir in sour cream, bring to the boil briefly. Cut the lemon balm into fine strips. Add the lemon peel and lemon balm to the sauce, season with a little lemon juice if necessary. Add the tomatoes again.
- In the meantime, cook the noodles in salted water until they are firm to the bite and serve mixed with the vegetables.
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