Broccoli with ham and parmesan cheese
Wash, drain and clean broccoli. Cut florets from the stems and peel the thick stems and cut into strips. Peel and finely dice the onion and cut the ham into...
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Zucchini pasta with pesto
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Preparation time:
20 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
385
Calories
10 g
Carbohydrates
15 g
Protein
30 g
Fat
Ingredients:
 | Cherry tomatoes, cocktail tomatoes (fresh) | 2 (40 g) |
 | Olive oil | 20 ml |
 | Egg, hen egg (organic, free range) | 1 (60 g) |
 | Garlic (fresh) | ⅕ (0,5 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Basil (fresh or dried) | 10 g |
 | Parmesan cheese | 12 ½ g |
 | Zucchini (fresh) | 1 (210 g) |
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
Step 1:
Wash basil, shake dry and pluck the leaves from the stems. Peel and coarsely chop the garlic. Grate the Parmesan cheese and finely puree everything with the olive oil. Season with salt and pepper.
Step 2:
Wash and clean the zucchini and cut into long strips with a spiral slicer. Wash and halve cherry tomatoes (preferably red and yellow).
Step 3:
Fry the egg to taste as an omelet, fried egg or scrambled egg.
Step 4:
Gently mix the zucchini noodles and the pesto and season again to taste. Mix in tomato halves and serve. Last but not least sprinkle with a little basil. Serve the egg with it.
Macronutrient distribution:
The recipe Zucchini pasta with pesto is composed of the following macronutrients.
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Kitchen utensils needed:
Blender
Cutting board
Grater
Kitchen knife
Peeler
Spiral cutter
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