Recipe of the week - Zoodely-Doodely
Ingredients for 3 portions : 200g Shileo Konjac pasta, , 3 large courgettes, , 3 tablespoons ground almonds, , 100g rocket, , ½ clove of garlic, , 100g parmesan, , 150g yoghurt (3.8% fat), , ½ lemon, , salt , pepper
Instructions: Boil the konjac noodles over a medium heat in lightly salted water for about 10 minutes. Wash the zucchini and cut into a spaghetti shape (Zoodles) with a spiral cutter. Then roast the almonds briefly in a pan without oil. Peel garlic and chop it into fine cubes. Put the roasted almonds, garlic, parmesan and yoghurt in a jar and puree with a blender. Season with salt, pepper and lemon juice. Just before the end of the cooking time, add the Zoodles to the Konjac noodles and cook for 2 minutes. Drain off and let cool briefly. Put the arugula under the Zoodlesalat. Arrange and enjoy with the almond yoghurt sauce.
Average values per portion (Portion (ca. 250g))