Summary

Ingredients

• Zucchini 1 m., Yellow or green, approx. 20 cm long
• 200 g mushrooms
• 2 spring onion (s)
• 1 large clove garlic
• 1 large red pepper (s)
• some stalks parsley
• 1 small shallot (s)
• 1 handful sugar snap peas
• 2 tablespoon olive oil
• 2 tablespoon fresh cheese 80;Paprika Peperoni81;
• Salt and pepper

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Instructions

1. Wash and clean the vegetables. Peel the garlic and shallot and cut into small cubes. Halve and slice the mushrooms, dice the zucchini. Halve the bell pepper, remove the seeds and the separating layers and also dice the pulp. Cut the sugar peas diagonally into 2 cm pieces, thinly slice the spring onions, also cut the greens and the parsley into strips.
2. Put the olive oil in a pan and heat it up, then add the vegetables and cook until al dente, if you want, let them get soft. Season with salt and pepper and fold in the cream cheese.
3. Spaghetti tastes very good with it. The cooked spaghetti is poured directly from the cooking water into the pan, tossed with the vegetables and served immediately.