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Courgetti with vegas and tomato
Spaghetti of zucchini with tomato, pistachios, ricotta and tomato.
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Ingredients
Directions
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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.
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Put the lemon zest, ricotta, nuts, basil and pepper in a tall cup. Puree to pesto. Season with lemon juice.
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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.
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Add the pesto and heat for another 2 minutes. In the meantime cut the tomatoes into strips in length.
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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.
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Divide the zucchini, tomato and balls over the deep plates. Garnish with the basil and the nuts.
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Nutrition
795Calories
Sodium39% DV945mg
Fat83% DV54g
Protein62% DV31g
Carbs13% DV39g
Fiber52% DV13g
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