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🍝 Vegetable Stuffed Pasta Rolls

633 kcal · 30 min · 4 servings

Ingredients

• 500 g Cannelloni
• 2 Zucchini
• 3 carrots
• 1 container crème fraîche
• 2 tbsp yogurt
• 1 tbsp coriander (chopped)
• 1 tbsp chives
• salt
• pepper (from the mill)
• coriander leaves (for garnish)

Instructions

1. 1. Boil water in a pot and add some salt.
2. 2. Add the cannelloni to the boiling water.
3. 3. Cook the pasta rolls until they are al dente.
4. 4. Wash the zucchini and cut it into sticks.
5. 5. Peel the carrots and cut them into sticks as well.
6. 6. Place the carrots in a steamer insert.
7. 7. Steam the carrots for about 2 minutes.
8. 8. Add the zucchini to the carrots.
9. 9. Steam the vegetables for another 1 to 2 minutes until al dente.
10. 10. Mix crème fraîche with yogurt in a bowl.
11. 11. Add the herbs to the cream.
12. 12. Season the mixture with salt and pepper.
13. 13. Fill the sauce into four small bowls.
14. 14. Place the drained cannelloni into the bowls.
15. 15. Stuff the pasta rolls with the steamed vegetables.
16. 16. Garnish the rolls with coriander leaves.
17. 17. Serve the dish.

Nutrition per serving

• kcal: 633
• Protein: 21 g · Fett/Fat: 16 g · Carbs: 100 g