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Cooksi noodles with baked vegetables

Kuksi Noodles with Roasted Vegetables

A healthy lean dish that's also remarkably tasty. It doesn't take long to make, and you can eat it as a cold pasta salad. Great for a meatless table. Very tasty. We had something similar at friends', but with stewed vegetables and buckwheat noodles.

Elena Belashova

Recipe author

Composition / ingredients

Servings:

Noodles

200

Zucchini

150

Tomatoes

100

Eggplant

150

Onion

100

Bell pepper

100

Lemons

0.3

Salt

Ground black pepper

Dry spices

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 2 g

Fats 8 % 1 g

Carbohydrates 75 % 9 g

52 kcal

GI: 50 / 50 / 0

Cooking method

Cooking time: 55 min

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Half the work for the kuksi happens almost on its own, in the oven. 1. Put on water for the kuksi noodles. In boiling salted water they cook in just 2 (!!!) minutes — very fast, which is handy for many cooks, especially those with little ones. 2. While the water heats up, turn to the vegetables. Wash, peel, and slice everything into rings. Layer them in an oven roasting bag (onion and tomatoes are best on top), lightly salt each layer, tuck in the garlic cloves, and add herbs. Tie the bag and bake at 340–350°F (170–180°C) for 30–40 minutes. 3. Boil the kuksi and drizzle with olive oil. 4. Toss the kuksi noodles with the roasted vegetables and garnish with fresh herbs.