Zoodles all'arrabbiata

Zoodles all'arrabbiata

Total: 40 Min. | Active: 40 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / people: 396 kcal
, Fat: 29 g
, Carbohydrate: 13 g
, Protein: 17 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Zoodles

a little olive oil
1 onion, finely chopped
2 garlic cloves, pressed
1 red chilli pepper, deseeded, cut into rings
400 g cherry tomatoes, halved
100 g black olives, halved
1 kg courgette, made into spaghetti using a spiralizer or cut into thin strips
50 g pine nuts, toasted
½ bunch basil, thinly sliced
80 g Parmesan, grated
3 tbsp olive oil
1 tsp salt
a little pepper
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How it's done

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Zoodles

Heat the oil in a frying pan. Sauté the onion, garlic and chilli pepper. Add the cherry tomatoes and olives, stir fry for approx. 3 mins. Stir in the courgette and all the other ingredients up to and including the olive oil, season and heat gently.

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