Zucchini & corn pasta
Zucchini & corn pasta
622kcal Per person
21g Protein
93g Carbs
19g Fat
14g Fiber
Ingredients
- 3 ounces penne, whole wheat (84 g)
- 1 clove garlic (5 g)
- ¼ onion
- 1 zucchini
- 5 ounces corn (140 g)
- 1 tablespoon olive oil (15 ml)
- ½ cup water (119 ml)
- ½ cube vegetable bouillon
- 1 teaspoon thyme, dried (2 g)
- 1 teaspoon oregano, dried (2 g)
Preparing this recipe
- Cook the penne according to the instructions on the package.
- Finely chop the garlic and slice the onion and zucchini. Rinse the corn in a colander and let it drain.
- Heat the olive oil in a large pan over medium heat. Add the garlic and onion and cook until fragrant and soft.
- Add the zucchini and cook for 3-4 minutes until the slices start to soften. Add the corn and cook for another 2-3 minutes until heated through. Add the water, bouilion cube, dried thyme and oregano to the pan.
- Bring to a boil, then reduce the heat and let it simmer for 5 minutes.
- Mix the pasta into the vegetables and sauce. Stir everything well and season with salt and pepper to taste.
Tip van FitChef
Finish the pasta with fresh oregano, basil or thyme.
