Rice noodle pan with feta cheese and dried tomatoes

Ingredients for 2 servings:

• 150 g rice noodles
• 1 tbsp olive oil
• 1 small onion(s)
• 2 cloves garlic
• 4 tbsp corn
• 4 tbsp black olives, pitted
• 8 tomatoes, dried, pickled in oil
• 2 tbsp tomato paste
• 50 g sheep cheese, Greek
• 2 tbsp pine nuts
• 50 g Parmesan, freshly grated
• ½ bunch basil
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegetarian and quick to prepare

Cook the rice noodles in lightly salted water according to the package instructions until al dente. Finely chop the onion and garlic and sauté in a pan with olive oil or the oil from the tomato jar until translucent. Cut the sun-dried tomatoes into pieces. Add the tomato pieces, corn, and olives to the pan and fry for two minutes. Crush the feta cheese and mix it with the tomato paste. Make some space on one side of the pan and toast the pine nuts there, then mix it in. Wash and finely chop the basil. Add the basil, Parmesan, and rice noodles to the pan and mix well. Season with salt and pepper and let stand for two minutes until the cheese has melted.