Pumpkin Seed Noodles with Zucchini Sauce

Ingredients

• 100 g low‑fat quark
• 100 g crumbly cream cheese
• 1 bunch chives
• 45 g pumpkin seeds (3 tbsp)
• 1 egg
• 70 g whole‑grain semolina
• Salt
• 300 g large zucchini (1 large zucchini)
• 1 small onion
• 1 Garlic clove
• 1 tbsp Rapeseed Oil
• 60 g sour cream (3 tbsp)
• nutmeg

Instructions

1. 1.

   Place quark and cream cheese in a fine sieve and drain over a bowl.

2. 2.

   Wash the chives, shake dry, and cut into rings. Finely chop pumpkin seeds with a large knife.

3. 3.

   Combine quark, cream cheese, chive rings, egg, pumpkin seeds, and semolina in a bowl. Lightly season with salt.

4. 4.

   Meanwhile wash, trim, and grate zucchini on a coarse grater.

5. 5.

   Peel onion and garlic and dice finely.

6. 6.

   Heat oil in a pan. Sauté onion, garlic, and zucchini over low heat for about 10 minutes.

7. 7.

   In a small bowl mix 60 ml water with sour cream and stir into the zucchini. Season with salt and nutmeg immediately.

8. 8.

   Bring salted water to a boil in a pot. Dip two tablespoons into the water and use them to cut noodles from the semolina mixture.

9. 9.

   Reduce heat and let the noodles cook in the non‑boiling water over low heat for about 10 minutes. Remove with a slotted spoon and serve with zucchini sauce.