Pasta with Vegetable Strips

Ingredients

• 200 g wide ribbon pasta
• 2 carrots
• 1 Zucchini
• 1 tbsp Olive Oil
• Oregano (1 tsp)
• Basil (1 tsp)
• 50 g cream cheese
• 50 g Low-Fat Quark
• 1 tsp walnut oil
• 1 tsp lemon juice
• 2 Tbsp grated Parmesan
• 2 basil sprigs
• Salt
• Pepper

Instructions

1. 1.

   Peel, wash carrots and slice into thin flat ribbons with a mandoline. Blanch in boiling salted water for 5 minutes, remove and drain well. Wash zucchini, pat dry, trim ends and slice like the carrots. Heat olive oil, sauté zucchini ribbons with oregano and basil until golden yellow.

2. 2.

   Cook ribbon pasta according to package instructions, drain. For the sauce whisk cream cheese with quark, walnut oil and lemon juice, season with salt and pepper. Gently fold vegetable ribbons into the sauce, arrange pasta in the center of a plate and sprinkle with parmesan. Garnish with torn basil leaves.