🍽️ Creamy Zucchini Noodles

Name: Creamy Zucchini Noodles
Total time: 30 min
Yield: 4 servings
Ingredients: 3 garlic cloves; 30 g Parmesan (1 piece); 6 spring onions; 500 g zucchini (2 zucchini); 400 g penne; salt; 2 tbsp olive oil; 4 very fresh egg yolks (M); 40 g crème fraîche (15 % fat; 2 tbsp); pepper

556 kcal · 30 min · 4 servings

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Ingredients

3 garlic cloves
30 g Parmesan (1 piece)
6 spring onions
500 g zucchini (2 zucchini)
400 g penne
salt
2 tbsp olive oil
4 very fresh egg yolks (M)
40 g crème fraîche (15 % fat; 2 tbsp)
pepper

Instructions

1. Peel the garlic cloves and chop them very finely. Grate the Parmesan finely.
2. Clean the spring onions and wash them. Slice them into thin rings. Also clean the zucchini, wash it, and slice it into thin rounds.
3. Cook the pasta in plenty of boiling salted water, exactly according to the package instructions, until al dente.
4. Meanwhile, heat some oil in a large non-stick frying pan. Add the garlic, zucchini, and onions, and sauté them over medium heat, stirring, for 4 to 5 minutes until soft.
5. Separate the eggs and place only the egg yolks in a bowl (use the egg whites for something else). Add the crème fraîche, season with salt and pepper, and whisk until smooth.
6. Drain the pasta in a colander and let it drip, but reserve 50 milliliters of the pasta water. Stir this water into the egg yolk mixture, pour it over the zucchini slices, and let everything cook for another 1 to 2 minutes.
7. Place the pasta and vegetables in a bowl and mix everything well. Sprinkle the Parmesan over the zucchini noodles and serve.

Nutrition per serving

kcal: 556
Protein: 20 g · Fett/Fat: 17 g · Carbs: 76 g