What do we need?
For four persons:
• 1 onion
• 2 Bell peppers
• 2 Carrots
• 2 Zucchini
• Margarine 1 spoon full
• Vegetarian bouillon (quarter liter)
• Salt, ground white pepper, a bit of basil and liquid cream if you like
Cut all the vegetables to 1 inch long and afterwards in quarter inch pieces.
Dice the onions.
Prepare a vegetarian bouillon (if you are able to do it from scratch- if not take one from the can).
Heat water and add salt (1 teaspoon per Liter water).
Boil the noodles until they are almost done. General guideline: perfectly cooked pasta that is “al dente”, or firm to the bite, yet cooked through, requires you to test it yourself when the time is near.
Meanwhile heat a pan that is big enough to contain the vegetables and the noodles. Add the margarine and let it get hot. Add the diced onions, carrots and give a little bit of vegetarian bouillon. Let it reduce. After two minutes add the zucchini and the bell peppers. Add the rest of the vegetarian then the warm noodles, and let it simmer for 3 to 4 minutes (don’t forget to stir it time to time)
If you prefer, add herbs and liquid cream…and then we are good…
A fast…healthy and inexpensive meal!
Hope you will join us next week!
Featured Image Photo Credit: © Elena Fabbrili / Shutterstock.com