Zucchini-pepper noodles

Ingredients for 1 servings:

• 50 g pasta
• 1 zucchini
• ½ bell pepper(s), red
• 1 onion(s)
• 1 garlic clove(s)
• 1 tsp flour
• 1 cup broth
• 40 g light processed cheese (e.g. herb, paprika or pure)
• Thyme
• Cayenne pepper
• Herbs, chopped (e.g. parsley or Italian mixture)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegetarian, low-fat, suitable for WW

Cook the pasta in salted water for about 8 minutes and drain. Meanwhile, heat a pan. Chop the zucchini, onion, garlic clove, and 1/2 red bell pepper and roast them in the pan. Dust with 1 teaspoon of flour and slowly add the cup of broth (cold so the flour dissolves better and doesn’t clump) while stirring constantly. Bring to a boil. Stir in the cream cheese, thyme, and cayenne pepper. Let everything cook for 4-5 minutes, until the vegetables are soft. Finally, stir in the cooked pasta and season with herbs, adding a little salt if desired. This dish is for 1 person, but can easily be scaled up to 3 or 4 servings and prepared in a large, high-sided pan.