Pasta with zucchini, broccoli & almond cream sauce

25
4
salty vegeterian vegeterian
INGREDIENTS
  • 300 gr. spaghetti pasta
  • 1 clove of garlic
  • Zest of  ½ lemon
  • 2 tsp. all-purpose flour
  • 350 OLYMPOS KARPOS sugar-free almond drink
  • Salt & pepper
  • ¼ teacup fresh parsley, finely chopped
  • 2 medium-sized zucchini, diced
  • ½ small broccoli in florets, slightly boiled
  • 2 tbsp. olive oil
  • 4 sun-dried tomatoes, diced
PRODUCT
rofima-amygdalou-choris-zachari-packshot-gallery-0
Almond drink no sugar
Almond drink no sugar
METHOD
  1. Cook the spaghetti until al dente according to the instructions written on the box.
  2. Slightly sauté the zucchini in olive oil.
  3. Add garlic, either pressed or finely chopped, along with zest of  ½ lemon and continue sautéing for 1 minute.
  4. Add flour, stir and add the almond drink.
  5. Lower the heat, add salt and pepper and continue stirring until you get a light cream.
  6. Slightly boil the broccoli, and afterwards add it to the spaghetti. Pour the cream over the spaghetti and broccoli.
  7. Toss to combine all ingredients and serve.
  8. Garnish with parsley and dices of sun-dried tomato.
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