Risoni with Vegetables

Ingredients

• Paprika peppers (one green and one yellow each)
• Onion
• Garlic clove
• 400 ml Vegetable broth
• 2 tbsp olive oil
• 300 g risoni pasta
• 1 tbsp finely chopped oregano leaf
• 1 tsp Paprika powder (sweet)
• 1 tbsp chopped black olives
• 1 can diced tomatoes (400 g)
• 2 tbsp lemon juice
• Salt
• ground pepper
• 2 tbsp chopped parsley
• Oregano sprigs for garnish

Instructions

1. 1.

   Wash, trim, halve, deseed, remove the white membrane and slice the paprika into thin strips. Peel and finely chop the onion. Peel the garlic clove and press it through a garlic press. Heat the olive oil in a wide pot over medium heat. Sauté the onion and garlic until translucent. Add the pasta and paprika strips, stir for 5 minutes, pour in the broth, bring to a boil, add oregano and paprika powder, cover and simmer on low heat for 10 minutes. Mix in the olives with the tomatoes.

2. 2.

   Season the tomato pasta with lemon juice, salt, and pepper, then let it thicken covered for another 10 minutes over reduced heat.

3. 3.

   Serve on plates, sprinkle with parsley, and garnish with oregano sprigs.