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Courgetti with vegas and tomato
 
 
4 ServingsPTM30 min

Courgetti with vegas and tomato


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

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Directions

  1. 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.
  2. Put the lemon zest, ricotta, nuts, basil and pepper in a tall cup. Puree to pesto. Season with lemon juice.
  3. 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.
  4. Add the pesto and heat for another 2 minutes. In the meantime cut the tomatoes into strips in length.
  5. 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.
  6. Divide the zucchini, tomato and balls over the deep plates. Garnish with the basil and the nuts.


Nutrition

795Calories
Sodium39% DV945mg
Fat83% DV54g
Protein62% DV31g
Carbs13% DV39g
Fiber52% DV13g

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