Vegetable noodles

Ingredients for 4 servings:

• 400 g carrot(s), cut into fine strips
• 200 g zucchini, not too small diced
• 2 garlic cloves, finely chopped
• 1 bunch parsley, chopped
• ½ tbsp oil
• 300 g tagliatelle pasta
• ½ cup vegetable broth
• 200 g cream cheese
• 50 g Parmesan, fresh, grated
• herbal salt
• pepper
• ½ tbsp butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pasta with carrots and zucchini – per person only 0.82 €

Sauté the garlic in the oil and butter for about 1-2 minutes. Then add the carrot strips, followed after about 5 minutes by the zucchini cubes, and cook both together for another 5 to 7 minutes until al dente. In the meantime, bring salted water to a boil and cook the tagliatelle according to the package instructions until al dente. Deglaze the vegetables with the stock and stir in the cream cheese. Season with herb salt and pepper. Drain the pasta and carefully fold it into the sauce. Sprinkle with Parmesan and parsley and serve. As a main course or as a side dish to turkey or chicken. Tip: My kids really liked this, and if you remove the skin from the zucchini, they’ll love it even more.