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Zucchini noodles

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Ingredients for 3 servings:

  • 700 g zucchini
  • 250 g ribbon pasta, narrow
  • 2 garlic cloves
  • 200 ml milk (1.5%)
  • 1 tbsp flour
  • salt and pepper
  • chili flakes
  • Cheese (Pecorino)
  • olive oil
  • 75 g crème fraîche (creme legere)
  • Curry powder, hot
  • basil, fresh
  • Vegetable broth, instant
  • Water (salt water)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quickly bewitched

Halve the zucchini, slice into slices (approx. 3-4 mm), season with salt and pepper, and lightly fry with crushed garlic in a pan with olive oil (do not let it brown). Dust the mixture with flour and stir in. Now stir in the milk, vegetable stock powder, chili, and curry powder and bring to a boil briefly. Add the crème légere and season to taste. Add the tagliatelle pasta cooked in salted water, mix well, divide among plates, top with grated pecorino (or fresh parmesan) and chopped basil—and you’re done!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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