Antipasti konjac spaghetti

Ingredients for 2 servings:

• 200 g konjac noodles (spaghetti)
• 250 pointed peppers, red
• 1 organic lemon(s)
• 1 can white beans
• 1 gr. jar tomatoes, dried in oil
• 2 stalks of thyme
• 2 stalks of basil
• 2 sprigs of oregano
• 1 garlic clove(s)
• olive oil
• Balsamic vinegar
• salt and pepper
• 100 ml water, hot

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Prepare the konjac noodles according to the package instructions. Halve the bell peppers, wash them, and cut them into wide strips. Wash the lemon in hot water, dry them, and slice them. Place the beans in a sieve, rinse them, and let them drain. Drain the sun-dried tomatoes and cut them into very small cubes. Wash the herbs, shake them dry, pick off the leaves, and chop them. Peel and chop the garlic. Heat oil in a pan. Sauté the bell peppers for about 3 minutes, add the lemon slices, sauté for another 2 minutes, and remove from the pan. Sauté the garlic and tomato pieces for about 2 minutes. Deglaze with vinegar. Add the roasted vegetables, lemon, beans, herbs, and about 100 ml of hot water. Add the spaghetti, mix, season to taste, and serve.