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Zucchini spaghetti aglio e olio
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Preparation time:
15 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
599
Calories
19 g
Carbohydrates
6 g
Protein
54 g
Fat
Ingredients:
 | Olive oil | 3 Teaspoon |
 | Garlic (fresh) | ¾ (2 g) |
 | Salt, table salt, sea salt | 4 Pinch(s) |
 | Zucchini (fresh) | 1 (200 g) |
 | Chili pepper, hot pepper (fresh) | 1 (5 g) |
 | Vegan grated cheese | 40 g |
 | Zucchini (fresh, yellow) | 200 g |
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Preparation:
Step 1:
Wash the zucchini very well and remove the stalk. Then process with a spiral cutter to colorful spaghetti threads.
Step 2:
Peel and finely dice the garlic cloves. Also wash the chili pepper well and dice it small and fine.
Step 3:
Heat the olive oil in a pan and briefly sauté the garlic and chili cubes in it. Add the zucchini spaghetti and sauté for about 3 minutes.
Step 4:
The spicy zucchini spaghetti now still season with salt to taste, arrange and sprinkle with vegan grated cheese. Enjoy.
Macronutrient distribution:
The recipe Zucchini spaghetti aglio e olio is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Grater
Kitchen knife
Peeler
Spiral cutter
Stove
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