Summary

Ingredients

• 2 zucchini
• 400 g tortellini, e.., with ricotta and spinach fillin
• 160 g date tomato (s)
• 50 g tomato (s), dried in oil
• 30 g pine nuts
• 50 g parmesan cheese
• Herbs (basil, rosemary, oregano, etc.) as desired
• salt and pepper
• possibly vegetable stock powder

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Instructions

1. Wash the zucchini, cut into zoodles and cook with the tortellini in salted water for two minutes.
2. (If you like, you can also add vegetable stock to the cooking water instead of salt.)
3. Chop the date tomatoes and sun-dried tomatoes. Roast the pine nuts without oil, then add the dried tomatoes (with the adhering oil), zoodles and tortellini to the pan and fry briefly, then season with the spices and herbs. Mix in the date tomatoes, arrange on plates and sprinkle with parmesan (also tastes very good with feta).
4. I tracked the foods I used and got the following macronutrients and calories for the full amount:
5. Carbohydrates: 160 g
6. Protein: 65 g
7. Fat: 50 g
8. Calories: 1300