Involtini with tomato spaghetti
very easy
40 mins
40 mins
Ingredients
- 1 small zucchini (about 175 g)
- 1 Tomato
- 125 g Mozzarella cheese
- 3-4 Stem(s) Basil
- 1 small onion
- 1 Garlic clove
- 2 TABLESPOONS Olive oil
- 1 TEASPOON Tomato paste
- 1 can(s) (425 ml) chunky tomatoes
- 100 ml Vegetable broth
- 4 Pork cutlet (100-125 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground pepper
- 2 TABLESPOONS Oil
- 300 g Spaghetti Noodles
- 7-10 Tbsp Sugar
- 7-10 Tbsp Cling film
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash and clean the zucchini and slice or cut them lengthwise into thin strips. Wash and clean the tomato and cut into thin slices. Drain mozzarella and cut into thin slices. Wash basil, shake dry and pluck the leaves.
- 2
Cut about 2/3 of the leaves into strips.
- 3
Peel and finely chop the onion. Peel garlic and chop finely. Heat olive oil in a pot. Fry the onions and garlic for about 2 minutes, then stir in the tomato paste and steam.
- 4
Add the chopped tomatoes and stock. Cover and simmer for about 15 minutes.
- 5
Beat the cutlets very thinly between the foil (not too narrow). Season cutlets with salt and pepper and cover with zucchini, tomato slices, basil strips and mozzarella. Roll up the schnitzel from the long side and stick it firmly with a wooden skewer.
- 6
Heat the oil in a pan. Fry the involtini all around. Add 5 tablespoons of water, cover and fry over low to medium heat for about 10 minutes. Prepare noodles in boiling salted water according to package instructions.
- 7
Season tomato sauce with salt, pepper and a little sugar. Drain the pasta and mix with the tomato sauce. Cut Involtini into slices. Meat and T
Nutrition Facts
570 kcal
60 g
18 g
40 g
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