Zucchini and carrot noodles with tomatoes and feta

Ingredients for 2 servings:

• 1 large zucchini
• 3 large carrots
• 1 large onion(s)
• 2 garlic cloves
• 1 tbsp tomato paste
• 1 can tomatoes, chopped
• 1 tsp sautéed oregano
• 1 tsp, sautéed basil
• 1 tsp, leveled Ras el Hanout
• 200 g feta cheese
• n. B. salt and pepper, white
• some olive oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Vegetarian, low carb, delicious

Slice or grate the zucchini and carrots into thin strips. Finely dice the onion and garlic. Sauté the onions and cook for a few minutes until translucent. Add the garlic and cook for a minute while stirring. Add the tomato paste and a small splash of water; the mixture should become creamy. Now add the can of tomatoes and the spices and simmer slightly. Season with salt and pepper. If you like, you can add more spice. In a large pan, sauté the carrot noodles in a little olive oil. After a few minutes, add the zucchini noodles. Add a little water to prevent burning. When the pasta is almost tender, add the sauce, mix well, and turn off the heat. Now add the diced feta and let it melt in the sauce. Serve immediately. I always add half of the feta directly to the sauce, and I set the rest in a small bowl on the table so you can sprinkle some on top. Ras el hanout is a Moroccan spice blend that adds a certain kick to the dish.