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 Autumn Pasta with Spicy Ribs Recipe
A wonderful hearty lunch for yourself and your family. In autumn, I want to eat more and more diverse, seasonal vegetables will help in this) They will give flavor and colors to ordinary dishes.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Czech Cuisine
Keyword For Beginners, Medium
Cook Time 100 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Czech Cuisine
Keyword For Beginners, Medium
Cook Time 100 minutes
Servings
Ingredients
Instructions
  1. Rub the ribs with spices and adjika. Leave on for 20 minutes, and then send it to a preheated oven to 200 degrees, in a sleeve or foil for 1 hour.
    Rub the ribs with spices and adjika. Leave on for 20 minutes, and then send it to a preheated oven to 200 degrees, in a sleeve or foil for 1 hour.
  2. Chop sweet peppers, zucchini and carrots. Fry in a frying pan until golden brown.
    Chop sweet peppers, zucchini and carrots. Fry in a frying pan until golden brown.
  3. Disassemble the cabbage into inflorescences.
    Disassemble the cabbage into inflorescences.
  4. Put it in boiling water for 4-5 minutes. Then fry the cauliflower.
    Put it in boiling water for 4-5 minutes. Then fry the cauliflower.
  5. For the tomato sauce, you need to chop the tomato, onion and garlic. Add thyme.
    For the tomato sauce, you need to chop the tomato, onion and garlic. Add thyme.
  6. Simmer in butter, adding salt and sugar to taste. At the end, add the greens.
    Simmer in butter, adding salt and sugar to taste. At the end, add the greens.
  7. Cook pasta according to the recipe indicated on the package, I always cook them al dente. Mix with previously prepared vegetables and sauce. Preheat and serve with the ribs. Enjoy your meal.
    Cook pasta according to the recipe indicated on the package, I always cook them al dente. Mix with previously prepared vegetables and sauce. Preheat and serve with the ribs. Enjoy your meal.
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