John Myers
Ingredients for 3 servings:
- 3 zucchinis
- 2 small onions
- 2 cloves garlic
- 1 tsp, heaped tomato paste
- n. B. red wine
- 1 can of tomatoes
- 5 small tomatoes, fresh, chopped
- some vegetable broth, instant
- 1 tbsp cream cheese
- salt and pepper
- Cayenne pepper
- 1 pinch(s) of sugar
- some oil or margarine
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
vegetarian, low-carb
Peel and finely dice the onions and garlic, then fry in a little oil or margarine in a pan until golden yellow. Then add the tomato paste and fry briefly. If you like, you can deglaze with red wine (but it’s not necessary). Then add the canned tomatoes and simmer for a while, chopping up any large pieces. Meanwhile, wash the zucchini and trim the ends. Then grate it into thin spaghetti. Cook the zucchini spaghetti in plenty of salted water for about 2 minutes until tender. Season the sauce with salt, pepper, vegetable stock, a pinch of sugar, and cayenne pepper. Then add the fresh tomatoes and stir in the cream cheese. Drain the zucchini spaghetti and serve with the sauce.
Facebook Comments