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Spaetzle pan with peppers and zucchini

Spaetzle pan with peppers and zucchini

Preparation time:
15 min
Difficulty level:

Nutritional values:

123 g
27 g
18 g


Tomatoes (fresh)Tomatoes (fresh)1 (150 g)
Bell pepper (red, fresh)Bell pepper (red, fresh)1 (150 g)
Olive oilOlive oil 1 Tablespoon
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Paprika powderPaprika powder 1 Pinch(s)
sour cream, sour cream (24% fat)sour cream, sour cream (24% fat) 1 Teaspoon
Spaetzle, egg noodles (raw)Spaetzle, egg noodles (raw) 150 g
Gouda cheese (48% fat, grated)Gouda cheese (48% fat, grated) 15 g
Spring onions, scallions (fresh)Spring onions, scallions (fresh)1 (46 g)
Tomatoes (strained)Tomatoes (strained) 25 ml
Zucchini (fresh)Zucchini (fresh)½ (105 g)


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
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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