Wild zoo pasta

Wild zoo pasta

40 Min. Active
40 Min. Total
325 kcal per people
vegetarian
Nutritional value / people: Fat: 6 g, Carbohydrate: 47 g, Protein: 19 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Cooking spoon
  • Knife
  • Pan
  • Peeler
  • Tablespoon
  • Teaspoon
  • Cutting board

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetables

200 g carrots
200 g courgettes

Pasta

250 g JaMaDu Zoo Pasta
salted water, boiling

To serve

200 g plain cottage cheese
salt and pepper to taste
½ bunch flat-leaf parsley
40 g Parmesan

How it's done

The kids can help at the marked areas .

Vegetables

200 g carrots
200 g courgettes

Peel the carrots, shave strips from the carrots and courgette using a peeler.

Pasta

250 g JaMaDu Zoo Pasta
salted water, boiling

Cook the pasta in boiling salted water for approx. 5 mins. until almost al dente, add the carrot and courgette strips and continue to cook for approx. 2 mins. Set aside approx. 3 tbsp of the cooking liquid, drain the pasta and vegetable strips.

To serve

200 g plain cottage cheese
salt and pepper to taste
½ bunch flat-leaf parsley
40 g Parmesan

Return the pasta and vegetable strips to the pan along with the cottage cheese and reserved cooking liquid, season and serve. Roughly chop the parsley and use to garnish, shave strips from the cheese using a peeler, scatter on top.

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