Description
A child-friendly recipe featuring pasta and zucchini spaghetti in a delicious, creamy cream cheese sauce, enhanced with cherry tomatoes and lemon juice for a fresh taste.
Ingredients
Scale
- 150 g spaghetti
- 2 medium zucchinis
- 1 pack cream cheese
- 1 handful cherry tomatoes
- Rapeseed oil
- Salt, pepper, and granulated vegetable broth
- Optional lemon juice
Instructions
- Cook Pasta: Cook pasta according to package instructions until al dente. Save some pasta water before draining.
- Prepare Zucchini: Wash the zucchini and cut into thin spaghetti using a spiralizer.
- Sauté Zoodles: Heat rapeseed oil in a pan or pot and sauté the zucchini zoodles for about 2 to 4 minutes.
- Prepare Pan: Either remove the vegetables briefly or push them to the edge of the pan.
- Create Sauce: Add cream cheese. Gradually stir in some pasta water until a creamy, not too thick sauce forms. Season to taste.
- Combine Vegetables: Add the zucchini back. Halve or quarter the tomatoes and fold them into the cream cheese sauce. Heat through, but do not let it boil.
- Finish Dish: Gently fold in the cooked spaghetti. Add more pasta water if necessary and season with lemon juice to taste.
- Serve: Serve the pasta with zucchini spaghetti promptly, as the sauce thickens if left in the pan.
Notes
The dish is best served immediately to maintain the creamy consistency of the sauce. You can adjust the softness of the zucchini by varying the sauté time.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Kid's Dish
- Method: Sautéing
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 667 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 37 g
- Saturated Fat: 15 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 40 mg
Keywords: vegetable, child's recipe, pasta, zucchini spaghetti, cream cheese