Italian braised vegetables

Name: Italian braised vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Courgette; 400 g colourful peppers; 300 g Celery; 2 Carrots; 1 (approx. 250 g) Vegetable Onion; 2 Garlic cloves; 300 g wide ribbon noodles; 7-10 Tbsp Salt; 30 g Pine nuts; 3 TABLESPOONS Olive oil; 75 ml dry white wine; 100 ml Vegetable broth (instant); 1/2 TEASPOON dried thyme; 2 stem(s) Parsley; 7-10 Tbsp white pepper; 30 g Pesto; 7-10 Tbsp Rosemary

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Courgette
400 g colourful peppers
300 g Celery
2 Carrots
1 (approx. 250 g) Vegetable Onion
2 Garlic cloves
300 g wide ribbon noodles
7-10 Tbsp Salt
30 g Pine nuts
3 TABLESPOONS Olive oil
75 ml dry white wine
100 ml Vegetable broth (instant)
1/2 TEASPOON dried thyme
2 stem(s) Parsley
7-10 Tbsp white pepper
30 g Pesto
7-10 Tbsp Rosemary

Directions

1
Clean, wash and slice the zucchini. Clean, wash and cut the peppers into large pieces. Clean the celery (put some green aside for garnishing), wash and cut into pieces. Peel, wash and cut carrots into pieces. Peel and roughly chop the onion.
2
Peel garlic and chop finely. Put pasta in boiling salted water and cook for 10 minutes. Roast the pine nuts in a pan without fat until golden brown, take them out. Heat the oil in the pan. Brown the vegetables, onion and garlic in it. Pour in wine and stock, add thyme and braise everything for 10 minutes. Wash and chop the parsley. Season vegetables with salt and pepper. Drain the pasta and fold into the vegetables.
3
Pour in wine and stock, add thyme and braise everything for 10 minutes. Wash and chop the parsley. Season vegetables with salt and pepper. Drain the pasta and fold into the vegetables. Add pesto to the vegetables. Garnish the vegetable pan with rosemary and celery green and serve