Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Gluten-free spaghetti with zucchini, chicken and pancetta of elize fish
 
 
4 ServingsPTM25 min

Gluten-free spaghetti with zucchini, chicken and pancetta of elize fish


Gluten-free pasta with onion, garlic, zucchini, chicken, tomatoes, thyme, pine nuts, basil, mascarpone and Parmesan cheese.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Chop the onion. Slice the garlic. Scrape the zucchini into thin ribbons. Tear the pancetta into pieces.
  2. Cook the spaghetti according to the instructions on the package.
  3. Meanwhile, fry the pancetta on a high heat for 3 minutes. Take the pancetta out of the pan and drain on kitchen paper.
  4. Fry the onion 2 minutes on medium heat in the remaining shortening.
  5. Add the last 30 sec. the garlic and fruit. Add the chicken cubes and fry until golden brown in 3 minutes.
  6. Season generously with pepper and salt. Add the peeled tomatoes and thyme and simmer over medium heat for 2 minutes while stirring.
  7. Add the zucchini and simmer for another 3 minutes.
  8. Meanwhile, toast the pine nuts in a frying pan without oil or butter. Slice the basil leaves.
  9. Stir in the basil and the mascarpone through the sauce.
  10. Divide the pasta over deep plates. Spoon the sauce on it.
  11. Garnish with the pancetta and pine nuts, scrape or grate the Parmesan over it and sprinkle with the rest of the basil.


Nutrition

555Calories
Sodium18% DV440mg
Fat23% DV15g
Protein70% DV35g
Carbs23% DV69g
Fiber12% DV3g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407