Zucchini and carrot noodles with a creamy sauce

Ingredients for 2 servings:

• 200 g tagliatelle, cooked
• 1 m.-large zucchini
• 3 carrots
• ½ onion(s)
• 100 g light brunch
• 1 tomato(s)
• 1 tsp olive oil
• salt and pepper
• Paprika powder
• chili powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

suitable for ww

Finely dice the onion. Wash the zucchini, trim off the ends, and halve lengthwise, then thinly slice. Peel the carrots and then cut into strips using a vegetable peeler. Wash and dice the tomato. Heat the oil in a non-stick pan and briefly fry the onions. Add the zucchini and fry. Add 50 ml of water. Sauté for about 5 minutes. Add the carrot strips and diced tomatoes and sauté for another 5 minutes. Add the light brown rice, stir, and season well. Finally, stir in the cooked pasta and heat through. Taste for proper seasoning. The entire pan has 14 PP, so 7 PP per person.