Zucchini and Carrot Noodles with Creamy Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g ribbon noodles, cooked
- 1 medium zucchini
- 3 carrot (s)
- 0.5 ½ onion (s)
- 100 g brunch léère
- 1 tomato (s)
- 1 teaspoon olive oil
- salt and pepper
- Paprika powder
- Chili powder
Print Recipe
Pin Recipe Instructions
- Cut the onion into fine cubes. Wash the zucchini, cut off the ends and halve lengthways, then cut into thin slices. Peel the carrots and then cut strips with the peeler. Wash and dice the tomato.
- Heat the oil in a coated pan and briefly roast the onions in it. Add zucchini and fry. Add 50 ml of water. Steam well for about 5 minutes. Add carrot strips and diced tomatoes and cook for another 5 minutes.
- Add brunch légère, stir and season well. Finally mix in the cooked pasta and let it get hot. Taste to see whether it is properly seasoned.
- The whole pan has 14 PP, so 7 PP per person.
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