Simple vegetable casserole
Season the vegetables with pepper, salt and mix with herbs and paprika powder. Mix the cottage cheese with egg, a little salt and pepper. Mix vegetables and...
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Spaetzle pan with peppers and zucchini
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Preparation time:
15 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
806
Calories
123 g
Carbohydrates
27 g
Protein
18 g
Fat
Ingredients:
 | Tomatoes (fresh) | 1 (150 g) |
 | Bell pepper (red, fresh) | 1 (150 g) |
 | Olive oil | 1 Tablespoon |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Paprika powder | 1 Pinch(s) |
 | sour cream, sour cream (24% fat) | 1 Teaspoon |
 | Spaetzle, egg noodles (raw) | 150 g |
 | Gouda cheese (48% fat, grated) | 15 g |
 | Spring onions, scallions (fresh) | 1 (46 g) |
 | Tomatoes (strained) | 25 ml |
 | Zucchini (fresh) | ½ (105 g) |
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Preparation:
Step 1:
Put a pot of lightly salted water and bring to a boil. Then add the spaetzle.
Step 2:
Cut peppers, zucchini and green onions into small bite-sized pieces. Sauté in a pan with a little olive oil for about 10 minutes so that vegetables are soft.
Step 3:
Drain the finished spaetzle and add to the vegetables. Then add the tomatoes cut into small pieces and the strained tomatoes. Add a little still water and about a tablespoon of sour cream. Now simmer for a few minutes. Season with a good amount of bell pepper, salt and paprika. Add grated cheese and bring to the boil one last time. Taste and enjoy.
Macronutrient distribution:
The recipe Spaetzle pan with peppers and zucchini is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Pot
Stove
Tablespoon
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