Pasta with pepper, zucchini and cheese - a recipe with a photo, how to cook deliciously * Crossfit

Pasta (buckwheat or whole grain) - 250-300 g
Butter or olive oil - for frying
Black peppercorns - to taste
Zucchini (large) - 1 pc.
Coarse salt to taste
Cheese to taste

Proteins 3.3 g
Fat 7.1 g
Carbohydrates 19.9 g

An easy recipe with step-by-step photos of making dietary pasta with pepper, zucchini and cheese in a pan.

Servings Per Container: 2-4 Servings.

Step-by-step instruction

Vegetable Pasta is a delicious and satisfying dish made with whole grain pasta and vegetable marrow. In order to make the dish lean, you need to replace the butter with vegetable oil. You can also use buckwheat pasta, which will not only give the dish a spicy flavor, but also make it suitable for people who adhere to a correct and healthy diet (PP).

It is not necessary to use cheese in this recipe with a photo, so dieters can simply skip this step when preparing a dish at home.

Step 1

Prepare all the necessary food and place it in front of you on the work surface. Melt the butter, rinse and dry the zucchini.

Step 2

Fill a large saucepan with cold water so that the amount of liquid is at least twice the amount of pasta. Place the pot over high heat. When the water boils, add salt and stir. After that, reduce heat to medium and add pasta. Cook according to package directions.

Step 3

Cut off the firm bases on both sides of the squash. If the skin is damaged, carefully cut it off. Cut the vegetable into small squares of about the same size. Place a wide skillet on the stove top, add butter or olive oil and lay out the sliced zucchini. Sprinkle with salt and freshly ground pepper.

Step 4

Fry the vegetable over medium heat until almost cooked. The zucchini should soften and shrink slightly. Drain the water and pasta and rinse if necessary.

Step 5

Pour the cooked pasta into the pan to the fried zucchini, mix well and simmer over low heat for 2-3 minutes. Taste the dish and add salt and pepper if necessary.