Yields:
3 servings.
Ingredients:
Ingredients:
| Cantidad | Ingrediente |
|---|---|
| 120g | colorful corkscrew noodles |
| 1/4 | White onion |
| 1/4 | Purple onion |
| 1/4 | Red bellpepper |
| 1/4 | Yellow bellpepper/td> |
| 1/4 | Orange bellpepper |
| 1 stic | Celery |
| 5 | Brocoli flowers |
| 12 | Cherry tomatoes |
| Necessary quantity | Coriander |
| Necessary quantity | Pepper |
| Necessary quantity | Parsley |
| Necessary quantity | Salt (optional) |
| 2 Tbsp | Olive oil |
Directions:
- The first thing I did was cut the onions, the celery, the bell peppers in small cubes and cut the broccoli flowers smaller.
- In a pan with a tablespoon of olive oil cook them over low heat until tender and season them with a little salt, pepper and coriander, if necessary you can add a little water to finish the cooking and leave it to evaporate.
- Once ready, reserve in the pan.
- In a pot with plenty of water and a little salt I cooked the noodles until they were al dente, I put them in the cabbage and I incorporated them to the vegetables I had in the pan.
- Mix them with the fire, add the cherry tomatoes cut in half and finally sprinkle the preparation with parsley.
- And so it's ready to serve.
