Zucchini Noodle Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g zucchini
- 1 tablespoon olive oil
- 1 onion (s)
- 1 clove garlic
- 100 ml vegetable stock
- 300 g ribbon noodles
- 250 g cherry tomato (s)
- 50 g pumpkin seeds
- salt and pepper
- Parsley, freshly chopped
Print Recipe
Pin Recipe Instructions
- Wash the zucchini, cut off the ends and cut into thin, long strips lengthways with a peeler.
- Heat the oil and briefly fry the chopped onion with the squeezed garlic. Add the zucchini and pour in the vegetable stock. Let simmer for about 10-15 minutes.
- In the meantime, cook the pasta until al dente according to the instructions on the packet and drain. Drain well.
- Wash the cherry tomatoes and add to the vegetables 5 minutes before the end of the cooking time. Fold the pumpkin seeds and pasta into the zucchini, heat everything vigorously briefly and season with salt and pepper. Serve sprinkled with chopped parsley.
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