Zucchini Spaghetti in Vegetable Sauce
Zucchini noodles are a dish, take my word for it – it’s just as delicious as a traditional flour paste. Only that instead of two hundred calories per serving – it has a dozen. It does not weigh on the stomach in the form of a killer carbohydrate ball, although it is filling like this doll. The spiral vegetable slicer is a spring must-have for every girl, an accessory as needed as new ballerinas / new high heels shoes. This dish is brilliant in its simplicity and I guarantee – when you discover it, it will become a dietary meal in the conditions of hectic and fridge deficits. The operating time is around 20 minutes in this version. And there are dozens of possible modifications – you can add meat, other vegetables, prawns with lemon and chili, tomato or soy sauce and a Chinese mixture, whatever your heart desires.
Zucchini Spaghetti in Vegetable Sauce
Ingredients
- 2 zucchini
- 1/2 red and yellow peppers
- 1 tomato / or cherry tomatoes
- 4 cloves garlic
- 1/2 bunch of fresh parslay
- 5-8 leaves of fresh basil
- 3 tbsp olive oil
- 1 tbsp green pesto
- 3 tbsp tomato passata
- 2-3 pinch of salt, pepper, sweet pepper
- 1 tsp turmeric
- 1 lemon
Instructions
- Thoroughly wash the courgettes and cut them into thin strips, I used a spiral slicer for this.
- Sprinkle the sliced courgettes with a little salt and set aside for 10 minutes for the zucchini to release water.
- In the meantime, blend all ingredients in a mixer.
- Drain the zucchini from excess water.
- Put the zucchini spaghetti on a plate and pour over the sauce, sprinkle with roasted pine nuts and sunflower seeds.
