Zucchini Tagliatelle with Fresh Goat Cheese Sauce
Zucchini tagliatelle with fresh goat cheese sauce - Creamy pasta without the carbs!
Healthy, because
Even smarter
Nutritional values
Walnuts can make a positive contribution to elastic blood vessels due to the antioxidants present and also to cell repair thanks to B vitamins. Vitamin A is needed for strengthened eyesight - here from goat cheese.
The vegetable tagliatelle with fresh goat cheese sauce are a light and delicious lunch, especially in summer. If you are missing the satiating carbohydrates, you can cook 50 grams of wholemeal spaghetti in salted water and mix it with the zucchini tagliatelle.
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 37.3 μg | (62 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 711 mg | (18 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 19.4 μg | (10 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 Cucumber
- 3 Zucchini
- 1 garlic clove
- 2 sprigs thyme
- 4 Tbsps walnut kernels
- 2 Tbsps olive oil
- 3 ½ ozs Vegetable broth
- salt
- peppers
- 5 ozs Crème fraiche
- 6 ozs fresh goat cheese
- 2 Tbsps lemon juice
Kitchen utensils
Preparation steps
Clean and wash cucumber and zucchini, cut both in half lengthwise, remove seeds and peel off fine long strips with a peeler. Peel and finely chop the garlic. Wash thyme, shake dry and pluck off leaves. Coarsely chop walnuts.
Heat oil in a large frying pan. Sauté garlic in it for 2 minutes over medium heat. Add zucchini strips and sauté for 3 minutes. Add broth, season with salt and pepper and simmer for 2 minutes.
Stir in crème fraîche with goat cheese and reduce slightly over medium heat for 3-4 minutes. Mix in cucumbers with thyme, season with lemon juice, arrange on plates, and sprinkle with walnuts.
