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🍽️ Whole Wheat Pasta with Curry, Zucchini and Sea Buckthorn

411 kcal · 30 min · 4 servings

Ingredients

• 400 g whole grain penne
• salt
• 1 onion
• 2 garlic cloves
• 2 zucchini
• 150 g zucchini blossoms
• 2 tbsp olive oil
• pepper (from the mill)
• 1 tsp curry powder
• 3 tbsp sea buckthorn juice

Instructions

1. 1. Bring water to a boil in a pot and add salt.
2. 2. Cook the whole wheat pasta in this salted water until al dente (firm to the bite).
3. 3. Peel the onion and the garlic.
4. 4. Cut the onion and garlic into fine cubes.
5. 5. Wash the zucchini thoroughly.
6. 6. Cut off the ends of the zucchini.
7. 7. Halve the zucchini lengthwise.
8. 8. Cut the zucchini into thin strips.
9. 9. Wash the zucchini blossoms.
10. 10. Drain the zucchini blossoms on a kitchen towel.
11. 11. Chop the zucchini blossoms into small pieces if necessary.
12. 12. Heat the olive oil in a pan.
13. 13. Sauté the onion and garlic cubes until translucent.
14. 14. Add the zucchini strips to the pan.
15. 15. Fry the zucchini for about 3 minutes.
16. 16. Season the mixture with salt, pepper, and curry.
17. 17. Gently stir in the zucchini blossoms.
18. 18. Drain the cooked pasta.
19. 19. Toss the pasta with the vegetables.
20. 20. Flavor the dish with sea buckthorn juice.
21. 21. Serve the pasta in bowls or deep plates.

Nutrition per serving

• kcal: 411
• Protein: 17 g · Fett/Fat: 8 g · Carbs: 66 g