Light Filling Vegetable Noodles
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 small zucchini
- 2 large beefsteak tomatoes
- 300 small mushrooms, fresh
- 120 g pasta
- 1 onion (s)
- 2 cloves garlic)
- 2 tablespoon sour cream
- Salt and pepper, freshly ground black
- 2 tablespoon parmesan, grated
- 1 teaspoon olive oil
- Thyme, finer
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water.
- Finely dice the onion, fry it with the crushed garlic cloves and the olive oil in a Teflon pan over low heat. In the meantime, wash the zucchini, remove the stem and flower base and cut to match the shape of the pasta (e.g. strips or sticks). Add to the onions and cook for a few minutes. Clean and quarter or halve the mushrooms.
- Increase the heat of the pan and briefly fry the mushrooms while stirring. Wash the tomatoes, dice finely and mix in with the sour cream, parmesan and the cooked, drained pasta. Season with salt and pepper to taste and with a little thyme or other Italian herbs.
- If you stick to the amounts given, this is an easy and quick meal for two.
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