Summary

Ingredients

• 0.5 ½ zucchini
• 0.5 ½ small onion (s)
• 0.5 clove ½ garlic
• 1 teaspoon oil
• 0.5 can ½ (s) tomato (s), pureed (including juice)
• 2 tablespoon tomato paste
• 1 teaspoon vegetable stock, instant
• 1 slice (s) cream cheese
• 40 g pasta, ( - dry)
• 1 pinch (s) cayenne pepper
• 1 pinch (s) thyme
• 1 dash Worcester sauce
• some herbs, fresh your choice

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Instructions

1. Cook the pasta in water.
2. In the meantime, wash the zucchini and cut into small cubes of the same size. The onion and the ½ clove of garlic as well. Fry everything together in a coated pan in a teaspoon of oil. Pour the contents of half a can of pureed tomatoes with juice, including 2 tablespoons of tomato paste, over the zucchini and onion pieces into the pan, season with broth and simmer for about 4-5 minutes.
3. When the noodles are ready, add to the pan with the other ingredients and carefully fold in.
4. Now pour the slice of cream cheese over the zucchini noodles and mix gently with the ingredients. Finished.
5. WW-suitable, per port. 5 p.