- Zoodles: zucchini spaghetti with bolognese
- Ingredients (4 people)
- preparation
Zoodles: zucchini spaghetti with bolognese
For the figure and the palate: low carb spaghetti from zucchini ("Zoodles") or carrots. Served with tomato or bacon - a low carbohydrate pasta sauce.
Our favorite dish: Spaghetti Bolognese. If only there were not the carbohydrate-rich spaghetti ... Papperlapp! From now on we can look forward to the Italian classic every day. And in a figure flattering variant. The secret: low carb spaghetti from zucchini.
Spaghetti from vegetables? Yes exactly. From zucchini and carrots - served with a fruity bolognese or a creamy carbonara. You feel like spaghetti aglio e olio? No problem! Pour the vegetable noodles in plenty of olive oil, garlic and Parmesan and enjoy.
The preparation: very easy! Just cut the vegetables (zucchini, carrots, beetroot, cucumbers - whatever you want!) Into thin strips with a spiral cutter or peeler and serve with your favorite sauce. Light Pasta Nut - Buon Appetito!
Ingredients (4 people)
- 2 tbsp olive oil
- 500 g poultry meat
- Salt pepper
- 1 carrot
- 1/4 bunch of parsley
- 2 stems of thyme
- 2 stems of basil
- 2 cans (à 850 ml) lumpy tomatoes
- 200 ml vegetable broth
- 3 zucchini (about 600 g)
- 50 g of sliced Parmesan
- Beetroot cress for sprinkling
preparation
1. Heat oil in a saucepan. Fry the hack in a pan for 3-4 minutes, season with salt and pepper. Peel carrot, clean and cut into small cubes, add, and simmer for approx. 2 minutes. Wash herbs, shake dry and finely chop. Add herbs, tomatoes and broth to the hack, bring to a boil and simmer for about 10 minutes. Season with salt and pepper again.
2. Wash the zucchini, clean and cut into thin strips with a julienne cutter. Pour zucchini in a colander with boiling salted water, drain well. Serve with bolognese, sprinkle with parmesan shavings and cress.
