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Vegetable – whole wheat noodle pan

updated

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Ingredients for 3 servings:

  • 300 g pasta (wholemeal croissants)
  • 1 eggplant(s)
  • 1 large zucchini or 2 small ones
  • 1 bell pepper(s), yellow
  • 1 onion(s), red
  • 2 medium-sized tomatoes or 1 large beefsteak tomato
  • 200 g sheep’s cheese, real feta made from sheep’s milk
  • herbal salt
  • Herbs of Provence
  • pepper
  • oregano
  • rosemary
  • 2 tbsp oil, neutral

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Another healthy creation from my mom with lots of vegetables

Prepare the pasta according to the package instructions. Finely dice all the vegetables and sauté in a pan with a little oil. Add the herbs and season lightly with herb salt and pepper. Once the pasta is al dente, drain well and add it to the pan. Mix everything together. Crumble the feta cheese, stir in, and heat until hot. Then season to taste and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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