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Print Recipe
Spaghetti from Courgettes Recipe
Light and dietary "pasta" of vegetables. Very tasty and easy to prepare.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Zucchini cut into noodles with a vegetable peeler or grate on a grater for Korean carrot.
    Zucchini cut into noodles with a vegetable peeler or grate on a grater for Korean carrot.
  2. Tomato pour boiling water for a couple of minutes, then lowered into cold water. Skin. Garlic cut or pass through the press.
    Tomato pour boiling water for a couple of minutes, then lowered into cold water. Skin. Garlic cut or pass through the press.
  3. On a small amount of vegetable oil, fry garlic in a saucepan, add tomatoes and, stirring, bring to readiness. If desired, at this stage, you can add chicken fillet.
    On a small amount of vegetable oil, fry garlic in a saucepan, add tomatoes and, stirring, bring to readiness.
If desired, at this stage, you can add chicken fillet.
  4. Add the zucchini and cook all of the method cell. Sauté - short frying with a small amount of fat. That dish does not burn, it is necessary to periodically shake the can. It is this shaking gave the name, because "sauté", from the French sauté - jump, jump. In no case do not interfere with vegetables spoon/fork, because it will damage them, and as a result we get some mushy mass. On all about all no more than 3-5 minutes (during this time we have them salt and seasoned), zucchini should be al'dente. While we will "paste" to pour, they will reach readiness since cutting thin, and temperature still will remain.
    Add the zucchini and cook all of the method cell.
Sauté - short frying with a small amount of fat. That dish does not burn, it is necessary to periodically shake the can. It is this shaking gave the name, because "sauté", from the French sauté - jump, jump. In no case do not interfere with vegetables spoon/fork, because it will damage them, and as a result we get some mushy mass.
On all about all no more than 3-5 minutes (during this time we have them salt and seasoned), zucchini should be al'dente. While we will "paste" to pour, they will reach readiness since cutting thin, and temperature still will remain.

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