Vegetable – Whole Wheat Noodle Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g pasta, (wholerain croissants)
- 1 eggplant (s)
- 1 large zucchini or 2 small ones
- 1 bell pepper (s), yellow
- 1 onion (s), red
- 2 medium tomato (s) or 1 large beefsteak tomato
- 200 g sheep cheese, real feta made from sheep milk
- Seasoned Salt
- herbs Provence
- pepper
- oregano
- rosemary
- 2 tablespoon oil, neutral
Print Recipe
Pin Recipe Instructions
- Prepare the pasta according to the instructions on the packet. Dice all the vegetables and fry them in a little oil in a pan. Add the herbs and season lightly with herb salt and pepper.
- As soon as the pasta is al dente, drain and also add to the pan. Mix everything together. Crumble the sheep`s cheese, mix in and let it warm up, then season the dish carefully and serve.
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