Arishta pasta with vegetables

4 servings

30 minutes

Brand chef Ruslan Italmazov shared the recipe from the menu of the restaurant "Yuzhanin" with us.

Energy value per serving

• Calories: 352.7
• Proteins: 13.3g
• Fats: 4.3g
• Carbohydrates: 65.1g

Ingredients

• Arishta: 280 g
• Zucchini: 200 g
• Eggplants: 200 g
• Sweet pepper: 120 g
• Pelati tomatoes: 600 g
• Cherry tomatoes: 120 g
• Adjika: 4 g
• Salt: 8 g
• Sunflower oil: to taste
• Sugar: 12 g
• Parmesan cheese: 40 g
• Coriander: 10 g
• Garlic: to taste

Cooking steps

1. Pour water into a deep pot and place it on high heat.

2. Salt the water.

   Required ingredients:

   • Salt: 8 g

3. Once the water boils, reduce the heat to medium and add the pasta to the pot.

   Required ingredients:

   • Arishta: 280 g

4. Cook until done for about 7 minutes.

5. Drain the cooked pasta in a colander and let the water drip off.

6. Slice the zucchini into thin slices.

   Required ingredients:

   • Zucchini: 200 g

7. Do the same with the eggplant.

   Required ingredients:

   • Eggplants: 200 g

8. Remove the stems and seeds from the bell pepper and slice it into thin strips.

   Required ingredients:

   • Sweet pepper: 120 g

9. Cut the cherry in half.

   Required ingredients:

   • Cherry tomatoes: 120 g

10. Chop the garlic finely.

    Required ingredients:

    • Garlic:  to taste

11. Place the pan on the fire and pour in sunflower oil.

    Required ingredients:

    • Sunflower oil:  to taste

12. Send garlic, chopped vegetables, and peeled tomatoes to the pan. Sauté the mixture over medium heat for a few minutes.

    Required ingredients:

    • Garlic:  to taste
    • Pelati tomatoes: 600 g

13. Add adjika, salt, and sugar to the pan. Mix and heat.

    Required ingredients:

    • Adjika: 4 g
    • Salt: 8 g
    • Sugar: 12 g

14. Combine vegetable stew with pasta.

15. Garnish with cilantro leaves and grated Parmesan.

    Required ingredients:

    • Coriander: 10 g
    • Parmesan cheese: 40 g