2 garlic cloves
½ red pepper
200 g of canned artichokes
1 bunch of asparagus
1 package of GALLO noodles
1 l of vegetable broth
1 tablespoon of paprika
Salt and pepper
Heat olive oil in a pan and sauté the cleaned asparagus and artichokes for a few minutes, until golden. Remove the pan from the heat and set aside.
Chop the onion, pepper and garlic into small cubes and sauté in the same pan. Add paprika and salt and pepper.
Heat up the vegetable stock. Add a pack of noodles to the pan and pour the stock over the pasta so it cooks slowly.
When the noodles are al dente, heat the oven grill to 200ºC and add the asparagus and artichokes.
Grill for 5 minutes, remove from the oven and serve.