Ribbon noodles with braised vegetables

Name: Ribbon noodles with braised vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 pack of (250 g) wide ribbon noodles; 7-10 Tbsp Salt; 1-2 Garlic cloves; 1 Rosemary stalk; 3 Stem(s) Thyme; 200 g Courgette; 1 small aubergine; 1 red and yellow pepper; 2-3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 1/4 l Tomato juice; 100 g filled with almond green olives

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 pack of (250 g) wide ribbon noodles
7-10 Tbsp Salt
1-2 Garlic cloves
1 Rosemary stalk
3 Stem(s) Thyme
200 g Courgette
1 small aubergine
1 red and yellow pepper
2-3 TABLESPOONS Olive oil
7-10 Tbsp Pepper
1/4 l Tomato juice
100 g filled with almond green olives

Directions

1
Cook the pasta in boiling salted water for about 8 minutes, then drain. In the meantime, peel the garlic and press it through a garlic press. Wash and chop the herbs. Clean and wash the vegetables. Cut zucchini into slices, aubergine and bell pepper into cubes. Heat olive oil.
2
Sauté garlic briefly in it. Add prepared vegetables and fry for about 5 minutes. Season with salt, pepper and herbs. Add tomato juice, boil down over high heat for about 2 minutes. Season to taste again. Serve with noodles and olives
3
Variation sprinkled with parmesan!