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Butterfly noodles under a colorful vegetable pan

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Ingredients for 2 servings:

  • 250 g broccoli
  • 3 large tomatoes
  • 1 zucchini
  • 150 g mushrooms
  • 1 red bell pepper(s)
  • Salt
  • pepper
  • 50 ml low-fat milk
  • 40 g herb cream cheese, 8% fat
  • 120 g farfalle
  • 2 tsp vegetable oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW – suitable, per person 4.5 P

Cook the pasta in plenty of salted water for about 10 minutes until al dente. Divide the broccoli into florets and cook in plenty of salted water for about 7 minutes until al dente. Quarter the mushrooms and sauté in 2 teaspoons of oil in a non-stick pan. Dice the zucchini and bell pepper and add them. Remove the insides from the tomatoes, add them to the pan, and simmer for 5 minutes. Drain the broccoli and add them to the vegetables, then add the chopped tomato cores and the herb cream cheese. Bring to a boil. Deglaze with the milk and season generously with salt and pepper. Serve with the pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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