Vegetable noodles with mozzarella

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
5 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 1
  • 1 cleaned zucchini (100 g)
  • 3 (50 g) cherry tomatoes
  • 1/2 (100 g; e.g. yellow) cleaned pepper
  • 1 small clove of garlic
  • 50 g ribbon noodles, salt
  • 1 tsp (5 g) Oil
  • 1 knife tip dried herbs of Provence
  • 7-10 Tbsp white pepper
  • 50 g Mozzarella (e.g. mini-balls)

Directions

  1. 1

    Wash the vegetables and cut into pieces. Peel and chop garlic

  2. 2

    Cook the pasta in boiling salted water for about 8 minutes until al dente

  3. 3

    Heat the oil in a coated pan. Fry the garlic, zucchini and peppers for about 5 minutes. Add tomatoes and herbs and fry for 2 minutes. Season with salt and pepper

  4. 4

    Cut mozzarella smaller if necessary. Drain the pasta. Mix in cheese and vegetables

Nutrition Facts

KCAL
390 kcal
CARBS
43 g
FATS
15 g
PROTEINS
19 g

Categories & Tags

Main DishesPasta