Zucchini pasta with almond sauce

Name: Zucchini pasta with almond sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS crushed almonds; 1 Garlic clove; 1 potty Basil; 7-10 Tbsp Sprouts for garnishing; 400 g Spaghetti; 2 Courgette; 150 g Whipped cream; 100 g grated parmesan

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS crushed almonds
1 Garlic clove
1 potty Basil
7-10 Tbsp Sprouts for garnishing
400 g Spaghetti
2 Courgette
150 g Whipped cream
100 g grated parmesan

Directions

1
For the noodles, boil 3-4 l salted water (approx. 1 teaspoon salt per litre). Meanwhile roast the almonds in a pan without fat and take them out. Peel garlic and chop finely. Wash basil, shake dry, remove leaves and chop finely.
2
Wash the sprouts and drain well on kitchen paper.
3
Add the noodles to the boiling salted water and cook according to the instructions on the packet. Clean and wash the zucchini and cut into long fine strips. Add to the noodles about 2 minutes before the end of the cooking time and cook.
4
Drain the pasta and zucchini, collecting 100 ml of cooking water. Put the zucchini pasta back into the pot.
5
Mix the cooking water, cream, almonds, parmesan, garlic and basil and add to the pasta. Season to taste with salt and pepper. Serve, garnish with sprouts.