Italian Drunken Noodles
A delightful twist on a classic favorite, featuring fresh vegetables, aromatic herbs, and a splash of white wine for a refreshing meal.
Ingredients
Main Ingredients
- 8 oz rice noodles
- 2 tbsp olive oil For cooking
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup basil leaves Fresh
- 1/4 cup parmesan cheese, grated For serving
- 1/4 cup white wine
- Salt and pepper to taste
Instructions
Preparation
- Cook the rice noodles according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add the sliced bell pepper and onion; sauté until soft.
- Stir in the minced garlic and cook for an additional minute.
- Add the halved cherry tomatoes and white wine; bring to a simmer.
- Add the cooked noodles to the skillet, tossing to combine.
- Mix in fresh basil, salt, and pepper, and cook for another 2-3 minutes.
- Serve topped with grated parmesan cheese.
Notes
For additional protein, consider adding grilled chicken or shrimp. Use seasonal vegetables to enhance flavor and nutrition. Adjust the white wine quantity to your preference for flavor intensity. If you prefer a spicier kick, add some red pepper flakes when sautéing the vegetables. Store leftovers in an airtight container in the refrigerator for about 3 days.