Shileo Recipes

Zoodely-Doodely

Berlin, 07-08-2019

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))

Energy (kJ)
966
Energy (kcal)
231
Fat
14g
Carbs
8.5g
Fiber
13.7g
Protein
16.1g
Your ideas are important to us! Do you have anything to say about this recipe? Do you have any konjac-related recipes you'd like to share with us? Drop us a line at hello@shileo.com

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