Ratatouille with ribbon noodles

Name: Ratatouille with ribbon noodles
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 small pepper; 1 small zucchini; 1/2 small aubergine; 1 Garlic clove; 1-2 stem(s) fresher or slightly dried. Thyme; 7-10 Tbsp possibly some sage leaves and 1 small bay leaf; 50 g ribbon noodles; 7-10 Tbsp salt, white pepper; 1/2 tsp (3 g) Olive oil; 1/2 TEASPOON Vegetable broth

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 small pepper
1 small zucchini
1/2 small aubergine
1 Garlic clove
1-2 stem(s) fresher or slightly dried. Thyme
7-10 Tbsp possibly some sage leaves and 1 small bay leaf
50 g ribbon noodles
7-10 Tbsp salt, white pepper
1/2 tsp (3 g) Olive oil
1/2 TEASPOON Vegetable broth

Directions

1
Clean, wash and roughly dice the vegetables. Peel garlic, chop if necessary. Wash and pluck the herbs
2
Cook the pasta in boiling salted water for about 10 minutes until al dente
3
Heat the oil in a pot. Brown the vegetables in it. Stir in 3 tablespoons of water, stock and herbs. Bring to the boil, cover and stew for about 10 minutes. Season to taste. Drain the pasta and serve with the vegetables
4
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