Components
Selfmade or bought noodles, 500 g
Purple bell pepper, 1
Inexperienced bell pepper, 1
Small onion, 1
Inexperienced onions, 3
Celery sticks, 3
Champignones, 200 g
Pumpkin or pumpkin, 300 g roughly
Zuchini or spherical zucchini, 1
Small carrots, 2
Vegetable broth, one or two ladles.
Olive oil, 3 tablespoons
Milk cream, 200 g
Inexperienced olives, 150 g
Parmesan cheese, 200 g
Preparation
All greens should be lower in such a means that they don’t lose their essence throughout cooking. You may take away some and/or add others equivalent to artichoke hearts, beans, corn, and many others.
– Wash and open the peppers within the center, take away the white veins and seeds.
– Lower the peppers into small squares of roughly 1 cm on both sides.
– Peel and lower the onion into quarters lengthwise after which into skinny slices.
– Wash the inexperienced onions and take away solely the toughest a part of the leaves, lower the remaining into small slices.
– Wash the celery branches and take away the fibrous outer half, if they’re the exterior sticks, if they’re the lighter inside ones it isn’t obligatory.
– Lower the celery into slices.
– Clear the mushrooms with a material, don’t soak them in water as a result of they lose their taste.
– Lower the mushrooms into skinny slices.
– Peel the pumpkin and carrot and lower them into strips, the pumpkin bigger than the carrot.
– Wash the zucchini or zucchini and lower it into strips, with out peeling.
– Take away the pits from the olives and lower them into thirds.
– Warmth a big frying pan and add the oil, sauté the bell peppers and onion, salt, stir.
– The remainder of the greens are put within the following order: carrots – celery – mushrooms and zucchini – pumpkin.
– Ready a couple of minutes between greens and greens.
– Broth is added as obligatory (it shouldn’t be soupy, simply sufficient in order that the preparation doesn’t dry out).
– Add the olives and cream, season with slightly pepper and add salt if obligatory.
– Cowl for a couple of minutes and serve over the noodles.
Serve the noodles with greens accompanied by coarsely grated cheese so that every diner can serve themselves to their liking.
