Zucchini Pasta with Yoghurt
What you need for 1 person:
85-100 g noodles
2 tablespoons plain yoghurt
salt, pepper, herbs
What you do:
First, put water on to boil.
While waiting for it, julienne the zucchini and cut a slice of lemon.
In a pan, heat a bit of olive oil and put the zucchini and the lemon in.
When the water is boiling, in comes the pasta.
The zucchini is already a bit roasted now. Cut the tomatoe very roughly and put it in the pan, too.
Don’t forget to season with salt, pepper and herbs. Reduce the heat.
When the noodles are al dente, drain them – but not too much, you can leave some of the noodle water – and put them in the pan. Stir and take the pan off the heat.
Stir the yoghurt in. (I use fat-reduced, I love the sourly taste.)
Serve on a plate with the lemon on top and enjoy!