Vegetable and wild garlic pasta

Ingredients for 1 servings:

• 125 g cherry tomatoes
• 2 small zucchini
• some salt and pepper
• 1 pinch of chili powder
• ½ onion(s)
• 1 garlic clove(s)
• 15 g wild garlic
• 1 tsp rapeseed oil
• 100 g cream cheese
• 50 ml milk, 1.5% fat
• 40 g whole wheat spaghetti
• 20 g Parmesan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Body Plan recipe, vegetarian

Season the tomatoes with salt and pepper and cook in a casserole dish in an oven preheated to 160°C (320°F) for about 10 minutes. Finely dice the onions and garlic and sauté in oil. Add the cream cheese and milk, season with salt, pepper, and chili, and stir in the finely sliced ​​wild garlic. Cook the spaghetti in boiling salted water according to the package instructions. Slice the zucchini into strips using a vegetable peeler. Add the zucchini spaghetti in the last minute. Serve the pasta with wild garlic sauce, tomatoes, and grated Parmesan cheese. This dish has 565 kcal.