Vegetable noodle pan

Ingredients for 4 servings:

• 500g rigatoni
• salt water
• 2 stalk(s) leeks
• 1 onion(s)
• 1 bell pepper(s), yellow
• 1 red bell pepper(s)
• 1 zucchini
• 100 g bacon, diced
• 4 tomatoes
• 200 g mushrooms, fresh
• 2 eggs
• 100 ml milk
• 4 Maultaschen
• 1 tbsp basil
• 1 tbsp parsley
• 1 tbsp oregano
• 1 bunch of chives
• 1 garlic clove(s), if desired
• Paprika powder
• salt and pepper
• 1 piece(s) butter

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Vegetable pan with lots of delicious and, above all, healthy ingredients.

It’s best to prepare all the ingredients in bowls beforehand; it goes faster that way. If you have a larger pan or wok, you can sauté everything at the same time, otherwise steam them one at a time. Cut a cross in the top and bottom of the tomatoes. Then place them in boiling water for about 15 seconds. Rinse well and peel off the skin. Remove the stem and dice the tomato. At the same time, cook the pasta in salted water. Dice the zucchini and thinly slice the bell peppers. Wash the mushrooms and also slice them. Thinly slice the leek and onion. When the pasta has some bite, drain and rinse well. Then add the pasta to a larger pot with a little butter and keep warm over a low heat. Sauté all the other ingredients one after the other in a little oil. Do not fry, as this could result in the vegetables developing a bitter taste. Do not add any seasoning, as the same thing could happen with the seasoning. Mix the sautéed vegetables with the pasta and fold in well. Then add the milk and mix well. Chop and mince the herbs and add them as well. Before serving, add the eggs, fold in, and let everything stand for a few minutes. Season to taste and fold everything in well. Don’t skimp on the spices, though, as the dish will “swallow” a lot of flavor.