Mediterranean low-carb pasta with peppers, arugula and minced meat

Ingredients for 3 servings:

• 200 g spaghetti (soybean spaghetti)
• 350 g tartar or minced meat
• 1 pack of tomatoes, pureed
• 2 bell peppers
• 2 shallots
• 1 garlic clove(s)
• salt and pepper
• arugula
• Parmesan
• olive oil

Instructions

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

summer cuisine, few carbohydrates

Deseed and dice the peppers, and fry in olive oil until lightly browned. Set the fried pepper pieces aside. In the same pan, fry the minced meat. Finely chop the peeled shallots and garlic cloves, add them, and fry until translucent. Add the pepper pieces and deglaze with the passata, bring to a boil, and season with salt and pepper. Meanwhile, boil salted water. Once boiling, cook the soy noodles according to the package instructions, then drain. Serving suggestion: Arrange the pasta and sauce on a plate, top with a small handful of arugula, and sprinkle with Parmesan cheese. Tip: Regular spaghetti can be used instead of low-carb pasta. Vegetarians can simply omit the minced meat. Approx. 415 kcal per serving.