Mediterranean Diet Rechta
Elevate your weekday meals with this vibrant and wholesome Mediterranean Diet Rechta recipe! Featuring tender rechta noodles paired with an array of roasted vegetables like zucchini, eggplant, and bell peppers, this dish is brimming with Mediterranean-inspired flavors. A medley of chickpeas, cherry tomatoes, and fragrant spices—dried oregano and paprika—create a hearty, nutrient-packed base, all lightly coated in olive oil for that signature Mediterranean touch. Finished off with a squeeze of fresh lemon juice and a sprinkle of parsley, this recipe is a delightful balance of freshness and comfort. Ready in just 45 minutes, this easy-to-prepare, vegetarian-friendly meal is perfect for busy nights and guaranteed to bring vibrant, healthful flavors to your table!
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Recipe Information
Ingredients
- 500 g rechta noodles
- 3 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium zucchini, diced
- 1 medium eggplant, diced
- 1 medium red bell pepper, chopped
- 250 g cherry tomatoes, halved
- 1 can chickpeas, drained and rinsed
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh lemon juice
Instructions
Boil water in a large pot, add a pinch of salt, and cook the rechta noodles according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
Add the minced garlic to the skillet and sauté for an additional 1 minute until fragrant.
Add the diced zucchini, eggplant, and red bell pepper to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the cherry tomatoes and chickpeas. Cook for another 3-4 minutes until the tomatoes begin to break down.
Sprinkle the mixture with dried oregano, paprika, salt, and black pepper. Mix well to ensure even distribution of the spices.
Add the cooked rechta noodles to the skillet. Toss everything together gently until well combined and heated through.
Drizzle fresh lemon juice over the rechta and sprinkle with chopped parsley before serving.
Serve warm, garnished with additional parsley if desired. Enjoy this healthy Mediterranean dish!
Nutrition Facts
Calories |
3128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4294 mg | 187% | |
| Total Carbohydrate | 547.0 g | 199% | |
| Dietary Fiber | 63.0 g | 225% | |
| Total Sugars | 57.4 g | ||
| Protein | 107.6 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3812 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
