John Myers
Noodle and Vegetable Pan
The perfect noodle and vegetable pan recipe with a picture and simple step-by-step instructions.
- 250 g Pasta of your choice
- 1 Turkey schnitzel, approx. 150 g
- 1 small Aubergine
- 1 small Zucchini
- 1 Onion
- 1 Clove of garlic, if you like
- Some pasta water
- Salt pepper
- 1 Splash Lemon juice
- 1 pinch Sugar
- Olive oil
- 100 g Cherry tomatoes
- Cook the pasta in salted water according to the instructions on the packet. Drain, catching the pasta water.
- Wash the zucchini and aubergine, pat dry, halve lengthways and cut into slices. Peel the onion, halve and cut into fine strips. Peel and finely chop garlic. Wash the cherry tomatoes, pat dry and cut in half.
- Cut the turkey schnitzel into strips. Heat olive oil in a non-stick pan and fry the meat in it, season with salt and pepper. Take out and set aside.
- Roast the prepared vegetables, onions and garlic in the frying fat, turning them several times, then deglaze with about 125 ml of pasta water. Add the pasta, tomatoes and meat, mix everything together well. Season to taste with salt, pepper, a splash of lemon juice and sugar. Possibly add a little pasta water.
- Divide the pasta pan on plates and serve.
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