Courgetti with vegas and tomato

Name: courgetti with vegas and tomato
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 4 zucchini; 1 lemon; 200 g ricotta; 100 g salted nutmeg Pistachio; 30 g fresh basil; 300 g sliced onions; 295 g semi sundried tomatoes; 420 g vegetarian vegetable balls

Spaghetti of zucchini with tomato, pistachios, ricotta and tomato.

Ingredients

Kitchen Stuff

1 blender

Directions

Saute the courgettes lengthwise and cut into thin strips (such as spaghetti). Grate the yellow skin of the freshly scented lemon and squeeze out the fruit.
Put the lemon zest, ricotta, nuts, basil and pepper in a tall cup. Puree to pesto. Season with lemon juice.
Heat 4 tbsp oil from the pot of tomatoes in a frying pan and fry the onion for 4 min. Add the zucchini and cook for another 1 min.
Add the pesto and heat for another 2 minutes. In the meantime cut the tomatoes into strips in length.
Heat 2 tbsp oil from the pot of tomatoes in a frying pan and fry the vegetable balls for 5 min. On medium heat. Times regularly.
Divide the zucchini, tomato and balls over the deep plates. Garnish with the basil and the nuts.