Colorful summer noodles

Ingredients for 5 servings:

• 500 g pasta (farfalle or spaghetti)
• 2 small zucchini
• 1 bottle of Cremefine (7% fat)
• 100 g sour cream (herbal sour cream)
• 1 onion(s)
• 3 carrots
• 1 cup of cream cheese (e.g. Bresso mild Gorgonzola)
• 200 g diced ham (turkey ham)
• some milk
• e.g. salt and pepper
• 1 small chili pepper(s), optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cook the pasta as directed on the package. Meanwhile, wash and trim the carrots and zucchini (I never peel them because, as we all know, the best is in the skin). Peel the onion and trim the root. Using a vegetable grater, grate the onion, carrot, and zucchini into coarse strips in a bowl (a bit coarser and thicker, like carrot salad). Brown the turkey ham cubes in the pan to taste, then add the mixed vegetables and continue cooking. When the pasta is done, drain and return it to the pot (note: it must be a larger pot). Add the vegetables to the pasta and mix. Then add the bottle of Cremefine, half a cup of herb sour cream, the cup of cream cheese, and a splash of milk to the pot and mix everything well. Finally, season with salt and pepper. If you’d like it a bit spicier, feel free to add a small chili pepper.