Braised vegetable noodles Greek style
easy
90 mins
90 mins
Ingredients
- 375 g Tomatoes
- 1 (approx. 250 g) large green pepper
- 250 g Celery
- 1 Onion
- 1-2 Garlic cloves
- 1/2 bunch or 1 pot of thyme
- 5 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 300 g barley grain shaped noodles (puntalette or kritharaki)
- 7-10 Tbsp a good 1/2 l vegetable stock (instant)
- 1 (approx. 150 g) thick slice of cooked ham (approx. 1/2 cm)
- 100 g Feta cheese
Directions
- 1
Clean, wash and drain the tomatoes, peppers and celery. Put some celery green aside for garnishing. Dice the tomatoes and peppers, cut the celery into thin slices. Peel onion and garlic.
- 2
Finely dice onion, press garlic through a garlic press. Wash the thyme, dab dry and scrape the leaves off the stalks. Heat the oil in a pot and fry the onions in it until transparent.
- 3
Add tomatoes, celery, paprika, garlic and 2/3 of the thyme and steam for about 5 minutes. Season with salt and pepper, fold in the pasta and fill into a greased clay or casserole dish. Pour on the stock (the ingredients must be covered with liquid) and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour.
- 4
In the meantime, finely dice the ham and crumble the feta. 5 minutes before the end of the cooking time, fold the ham into the vegetable noodles and bake until done. Sprinkle the finished pasta with feta cheese and the remaining thyme.
- 5
Serve garnished with celery green.
Nutrition Facts
540 kcal
56 g
22 g
25 g
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