Zucchini Carrot Noodles in Fiery Hot Paprika Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 peppers, (mini), yellow and orange
- 1 shallot (s)
- 2 zucchini
- 1 carrot (s)
- 1 can tomato (s), chunky
- 2 tablespoon tomato paste
- Herbs, fresh or frozen
- chilli pepper (s)
- 1 tablespoon olive oil or pan spray for fat-free frying
Print Recipe
Pin Recipe Instructions
- First peel the shallot, wash the mini peppers and dice both. If you want, you can also cut a chilli pepper into small pieces. Then fry everything in a pan with a little oil or pan spray.
- In the meantime, peel the carrots and use a vegetable peeler to cut them into ribbon noodle-like strips. Wash the zucchini, cut noodle-like like the carrots and put everything together in the pan.
- Fry the vegetables, turning them several times, until everything has reached the desired browning and consistency. The carrots should no longer be too hard, but rather al dente.
- Finally add the can of tomatoes and season to taste with the tomato paste and herbs.
- Tip: I like to use frozen herbs, e.g. Italian herbs or garden herbs.
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