Penne with zucchini sauce and Italian herbs

Name: penne with zucchini sauce and Italian herbs
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g penne; 1 onion; 2 toe garlic; 2 zucchini; 1 el traditional olive oil; 1 el dried Italian herbs; 150 ml water; 150 g dairy spread natural light; 1 piece Parmigiano Reggiano

Vegetarian pasta with onion, garlic, zucchini, Italian herbs and Parmesan cheese.

Ingredients

Kitchen Stuff

1 blender

Directions

Cook the pasta al dente according to the instructions on the package. Drain the pasta, keep a few tablespoons of cooking water.
Peel and cut the onion and garlic into pieces. Cut the courgettes in half and in slices. Heat the oil in a soup or saucepan and fry the onion and garlic. Add the courgette and Italian herbs and cook for 2 minutes.
Add the water and bring it to the boil. Stew, with the lid on the pan, 7 minutes on low heat and add the dairy spread for the last minute.
Puree with the hand blender until it is a smooth sauce and season with salt and pepper. Mix a little of the cooking liquid through the sauce if the sauce is too thick. Spoon the pasta through the hot sauce and grate the cheese over it.

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Nutrition

585Calories

Sodium41% DV990mg

Fat34% DV22g

Protein60% DV30g

Carbs22% DV67g

Fiber16% DV4g

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