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VEGETABLE PASTA

VEGETABLE PASTA




Contents

1 pumpkin
1 tomato
1 clove of garlic
2 tablespoons of olive oil
1 teaspoon of dried mint
1 large walnut-sized cheddar cheese
1 teaspoon of vinegar
Salt
Black pepper
Chili peppers

VEGETABLE PASTA PREPARATION


I haven't been making student house meals for a while. As summer is known, most of us had our mood with our mother and father. With the approach of opening schools, I wanted to share a reasonable, healthy and naturally delicious recipe in terms of calories in order to get a bit of form. There is a pumpkin in the leading role, but do not wrinkle your face, I will make the pumpkin completely different and I will create the satisfaction of eating a pasta, I promise.


Slice 1 zucchini with a bean peel into a stick.
Put 3-4 fingers high boiling water in a small pot.
Then add a pinch of salt.
Put the chopped zucchinis and 1 clove of garlic in boiling water and cook for about 1-2 minutes.
In the meantime, add 2 tablespoons of olive oil to a separate pan and heat it.
When your oil warms up, grate 1 tomato and add 1 teaspoon of vinegar.
At this stage, you can put some powdered sugar if you wish.
Add salt, pepper and chili according to your mouth taste. Put the boiled zucchini into the sauce with tongs.
After you put the pumpkin in the sauce, cut the bottom of your pan, otherwise your pumpkins may soften and die.
Take out the garlic that you have thrown into the water with the zucchini and slice it and add it to the pan.
Finally, add 1 teaspoon of dried mint.
After taking the plate, slice the 1 large walnut-sized cheddar cheese with the bean peel you used to peel the zucchinis and sprinkle it.

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