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Lukewarm pumpkin and zucchini spaghetti
Spaghetti of zucchini and pumpkin, with buffalo mozzarella, garlic, Parmesan cheese and basil.
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Ingredients
Directions
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Halve the tomatoes and grate them on a coarse grater, grating the flesh and leaving the skin (which is not used).
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Mix oil, pepper and possibly salt with the raw tomato sauce. Slice the basil leaves and stir in the sauce.
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Chop the onion and finely chop the garlic. Grate the Parmesan cheese. Heat the oil in a stir frying pan the onion and garlic for 1 min. On a high heat.
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Add the zucchini and pumpkin spaghetti and stir-fry for another 3 minutes. Add the last minute ¾ of the grated Parmesan cheese.
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Season with pepper and salt. Distribute over 4 bowls.
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Spoon the tomato sauce over it and spread the mozzarella balls over the bowls.
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Garnish with the rest of the Parmesan cheese and basil leaves and add some fresh pepper.
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Nutrition
430Calories
Sodium12% DV280mg
Fat48% DV31g
Protein38% DV19g
Carbs5% DV16g
Fiber16% DV4g
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