Courgette corn noodles

AUTHOR
Jennie Fields
DIFFICULTY
very easy
RATING
4 2
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 7-10 Tbsp salt, pepper
  • 1 can(s) (425 ml) Vegetable corn
  • 2 (approx. 500 g) Courgette
  • 2 Garlic cloves
  • 500 g Gobbetti pasta (or other croissant pasta)
  • 4 TABLESPOONS Olive oil
  • 1 TEASPOON dried basil, oregano and thyme
  • 80 g Parmesan (piece)
  • 1 Organic Lemon

Directions

  1. 1

    Bring 4-5 l salt water (1 teaspoon salt per litre) to the boil. Drain the corn in a sieve. Clean and wash the zucchini, cut into quarters lengthwise and chop into small pieces. Peel garlic and press it through a garlic press.

  2. 2

    Cook the pasta in boiling salted water according to the package instructions.

  3. 3

    Heat the oil in a frying pan. Fry the corn, zucchini and garlic for about 6 minutes while turning. Season with salt, pepper, basil, oregano and thyme. In the meantime, slice the cheese into thin shavings with a peeler.

  4. 4

    Wash the lemon hot, dry and grate the peel. Halve the lemon and squeeze it.

  5. 5

    Drain the pasta and put it back into the pot immediately. Mix the vegetable mixture, lemon peel and 1-2 tbsp. lemon juice well into the noodles. Sprinkle with cheese.

Nutrition Facts

KCAL
690 kcal
CARBS
98 g
FATS
19 g
PROTEINS
26 g