Zucchini and carrot ribbon noodles with creamy sauce and cocktail tomatoes

Ingredients for 2 servings:

• 2 m.-large zucchini
• 2 carrots
• 1 dash of olive oil
• 1 garlic clove(s)
• 5 cocktail tomatoes or:
• 2 large tomatoes
• 4 tbsp cream cheese
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

vegetarian

Halve the zucchini and peel strips using a vegetable or julienne peeler. Repeat with the carrots. Finely chop or press the garlic cloves. Heat olive oil in a pan and briefly sauté the garlic. Add the zucchini and carrot strips and sauté briefly. Reduce the heat and add the halved cherry tomatoes or the large, diced tomatoes to the pan. Add the cream cheese and stir well. Season well and serve. It’s important that the zucchini and carrot noodles are not too soft, but rather very crunchy.