Filter
Reset
Sort ByRelevance
CH_ELMORE
Courgetti with vegas and tomato
Spaghetti of zucchini with tomato, pistachios, ricotta and tomato.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
20 minMain dishtraditional olive oil, chicken breast, pre-cooked potato slices, butter lettuce, bunch onion, radish, honey mustard dressing,potato salad with chicken and radish -
40 minMain dishsticking potatoes, olive oil, Broccoli, Eggs, milk, mature cheese, lemon juice, iceberg lettuce,cheese omelette with broccoli salad -
40 minMain dishlaurel leaf, clove, Pork roast, bock beer, zaanse mustard, honey, butter, shallot, bacon bar, all-in-one,slowly stewed pork roulade with bock beer sauce -
15 minMain dishalmost boiling water, funghi porcini dried forest mushrooms, fresh haricots verts, garlic, traditional olive oil, Parmigiano Reggiano, lemon, fresh flat parsley, sliced chestnut mushrooms, Gnocchi,gnocchi with mushrooms and cheese
Nutrition
795Calories
Sodium39% DV945mg
Fat83% DV54g
Protein62% DV31g
Carbs13% DV39g
Fiber52% DV13g
Loved it