John Myers
Ingredients for 1 servings:
- ½ m.-sized zucchini
- ½ small onion(s)
- ½ clove(s) garlic
- 1 tsp oil
- ½ can of tomatoes, pureed (including juice)
- 2 tbsp tomato paste
- 1 tsp vegetable broth, instant
- 1 slice(s) cream cheese
- 40 g pasta (40 g – dry)
- 1 pinch(s) of cayenne pepper
- 1 pinch(s) thyme
- 1 dashes Worcestershire sauce
- some fresh herbs of your choice
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Cook the pasta in water. In the meantime, wash the zucchini and cut into small, even-sized cubes. Do the same with the onion and ½ clove of garlic. Fry everything together in a non-stick pan with 1 teaspoon of oil. Pour the contents of half a can of pureed tomatoes with their juice, including 2 tablespoons of tomato paste, over the zucchini and onion pieces in the pan, season with stock, and simmer for a further 4-5 minutes. When the pasta is ready, add it to the pan with the other ingredients and fold in carefully. Now add the slice of cream cheese to the zucchini noodles and mix lightly with the ingredients. Done. Suitable for WW, per serving. 5 packs.
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