Zitronen-Zucchini-Garnelen-Nudeln

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Zitronen-Zucchini-Garnelen-Nudeln

Ingredients

  • 60 g ungekochte Garnelen
  • 100 g geriebene Zucchini
  • 1 Tbsp creme fraiche
  • 1 lemon
  • 2 Tbsp fresh basil
  • 1 clove garlic
  • 1/2 TSP Olive Oil
  • 1 pack Eurodiet Konjac Pasta
  • 1 Tbsp grated parmesan
  • Salt & black pepper

Instructions

  • Die geriebene Zucchini in ein Sieb geben, mit etwas Meersalz bestreuen und mit den Händen mischen/ausdrücken und zwei Minuten einwirken lassen.
  • After two minutes the salt will work on the courgette and begin to extract the water from it.
  • With the back of a wooden spoon, press the courgette against the sieve so the water begins to come out, leave to drain over the sink while you prepare the rest of the meal.
  • In a nonstick pan over a medium heat add the olive oil and crushed garlic clove. Gentle saute until the garlic begins to soften (do this slowly as you don’t want the garlic to burn and become bitter.
  • Add the drained grated courgette and sautee until it begins to soften this will take around 5 minutes.
  • Die Creme Fraiche und den Zitronenabrieb in die Pfanne geben und einige Minuten köcheln lassen.
  • In a heat proof bowl place the konjac pasta cover with boiling hot water and allow to soak for several minutes.
  • Fügen Sie die Garnelen der Sauce hinzu und rühren Sie diese um. Sie werden feststellen, dass die Garnelen sehr schnell ihre Farbe ändern. Sobald die Garnelen vollständig rosa sind, sind sie durchgegart.
  • Add the drained konjac pasta, juice of half a lemon, fresh basil and grated parmesan
  • Season to taste (you may want to add more lemon, salt or pepper at this stage)
  • Serve immediately
Calories: 191kcal
Course: Main Course
Cuisine: Italian
Keyword: Keto-pasta

Nutrition

Calories: 191kcal | Carbohydrates: 7.94g | Protein: 19.5g

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