• Onion
  • Garlic
  • Carrot
  • Olive Oil
  • Cheese

Bandnudeln


  • Cooking Time:

  • Prep Time:

  • About:


  • 4 Servings:

  • .5 Onion
  • 2 cloves Garlic
  • 1 whole Carrot
  • 1 whole Tomato
  • 350 ml Broth
  • 250 g Pasta (Bandnudeln – Large Flat Noodles)
  • 1 tsp Rosemary (dried)
  • 1 tsp Thyme (dried)
  • 1 tbsp Olive OIl
  • 1 tbsp Vinegar
  • Salt, Pepper
  • 2 tbsp Parmesan Cheese (grated)
  1. Directions:

  2. Finely chop all of the vegetables.
  3. Heat 1 tablespoon (EL) olive oil in a pot on medium heat. Add chopped onions and garlic. Cook for 2 minutes.
  4. Add remaining vegetables, broth. Bring liquid mixture to a boil. Immediately stir in noodles and lower heat to medium high, but not high. Leave lid off and cook for 10 minutes, stirring occasionally.
  5. Add herbs and vinegar and let everything cook for another 5-10 minutes or until liquid is gone, stirring occasionally. Reduce heat to medium-low when liquid is almost gone.
  6. Season with salt and pepper and stir in grated Parmesan cheese.