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🍝 Pasta with creamy zucchini sauce

416 kcal · 30 min · 4 servings

Ingredients

• 400 g whole wheat ribbon pasta
• salt
• 2 zucchini
• 2 tbsp olive oil
• pepper
• 50 ml vegetable broth
• 20 g herbs to taste (e.g. basil; 1 bunch)
• 20 g parmesan (1 piece)

Instructions

1. 1. Bring a large pot of water to a boil and add some salt.
2. 2. Cook the pasta in this salted water until it is al dente. Follow the instructions on the package.
3. 3. Wash the zucchini thoroughly under running water.
4. 4. Remove the hard ends of the zucchini.
5. 5. Cut the zucchini into very thin strips. Use a spiralizer for this if you have one.
6. 6. Heat some oil in a large pan.
7. 7. Add the zucchini strips to the hot pan.
8. 8. Sauté the zucchini over medium heat for a short time.
9. 9. Season the zucchini with freshly ground pepper.
10. 10. Pour some vegetable broth into the pan.
11. 11. Let the sauce simmer for another 3 minutes.
12. 12. Wash the fresh herbs under cold water.
13. 13. Shake the herbs dry to remove excess water.
14. 14. Carefully pluck the leaves from the stems.
15. 15. Drain the cooked pasta in a colander.
16. 16. Mix the drained pasta directly with the zucchini sauce in the pan.
17. 17. Remove the pan from the heat and transfer the pasta to a large serving plate.
18. 18. Sprinkle the fresh herbs evenly over the pasta.
19. 19. Grate fresh Parmesan cheese over the finished dish.

Nutrition per serving

• kcal: 416
• Protein: 18 g · Fett/Fat: 9 g · Carbs: 64 g