Konjac Spaghetti with Zucchini

Time

30 min

SErves

2

Calories

180 kcal

Carbs

11g

Protein

5g

Fat

12g

Ingredients

For the Konjac Spaghetti

  • 400g konjac spaghetti – rinse over a sieve until the typical root smell is gone
  • 220g zucchini – cut in half lengthwise and cut into 3 mm slices
  • 100g arugula
  • 12g dried wakame seaweed – soak for 15 mins, then cut into long, thin strips
  • 1 tbsp pine nuts

Other ingredients and spices

  • 2 tablespoons olive oil, heat-resistant
  • 1 teaspoon capers – finely chop
  • 2 tbsp finely chopped basil
  • Crystal salt and pepper from the mill

Instructions

Indulge in konjac spaghetti with zucchini, a delicious low-calorie, carb-free pasta dish. Prepare it quickly and enjoy a flavorful meal.

Step 1

For the konjac spaghetti, bring a pot of salted water to a boil.

Step 2

Meanwhile, heat the olive oil in a pan and fry the zucchini slices on both sides for approx. 3 mins.

Step 3

Then add the spaghetti to the boiling water and cook for 3 mins.

Step 4

Add the seaweed, pine nuts and capers to the zucchini in the pan and season with salt and pepper.

Add a dash of the spaghetti cooking water and simmer for 1 min.

Step 5

Drain the konjac spaghetti and drain well, then add to the pan and toss to combine.

Carefully fold in the arugula and basil, season again with salt and pepper and serve.

Konjac Spaghetti with Zucchini
©ZDG/nigelcrane

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