Summary

Ingredients

• 250 g broccoli
• 3 large tomato (s)
• 1 zucchini
• 150 g mushrooms
• 1 red pepper (s)
• salt
• pepper
• 50 ml milk, low in fat
• 40 g herbal cream cheese, 8% fat
• 120 g Farfalle
• 2 teaspoons vegetable oil

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Instructions

1. Cook the pasta in plenty of salted water for about 10 minutes until al dente.
2. Divide the broccoli into florets and cook in plenty of salted water for about 7 minutes until al dente.
3. Quarter the mushrooms and fry them in 2 teaspoons of oil in a non-stick pan. Dice zucchini and paprika and add. Remove the inside of the tomatoes, add diced pieces to the pan and stew for 5 minutes. Drain the broccoli and add to the vegetables, finally add the chopped inside of the tomatoes with the herb cream cheese. Boil. Deglaze with the milk and season well with salt and pepper.
4. Serve with the pasta.