Summary

Ingredients

• 500 g penne
• 500 g zucchini
• 500 g carrot (s)
• 0.5 ½ bunch sage
• 50 g butter or mararine
• 150 g crème fraîche
• Salt and pepper, whiter
• Paprika powder (rose paprika)

Print Recipe Pin Recipe

Instructions

1. Cook pasta al dente. Slice the vegetables lengthways (best with a peeler), then cut into thin strips. Pluck the sage. Melt fat. Swirl the sage in it. Steam the vegetables for 2-3 minutes and season a little. Fold in the pasta, heat briefly. Season the creme fraiche with salt, pepper and paprika and serve with it.
2. Also tastes good without creme fraiche, but very good with a bowl of salad.