Time of preparation:
30 minutes

Pot 20 cm | 2,0 l + Casserole 16 cm | 0,75 l

For 2 portions:
100 g narrow ribbon noodles
2 medium-sized courgettes (approx. 400 g)
5 - 6 tablespoons of milk
3 eggs
1 knife tip nutmeg, pepper
2 tablespoons of butter
2 tablespoons chive rolls

How to do it:

1. Wash the zucchini, cut off the ends and peel into "noodles" with a spiral slicer.

2. Boil water with salt in the COOK & SERVE pot, cook tagliatelle al dente in it. Add zucchini pasta in the last three minutes of cooking time. Drain after cooking.

3. Whisk milk and eggs, season with nutmeg, salt and pepper. Then melt1 tablespoon butter in a pan over low heat, add the egg-milk mixture and allow to set while stirring. Sprinkle with chive rolls and set aside.

4. Add the scrambled eggs to the noodles. Serve with Parmesan cheese if desired.

Tip: If you don't have a spiral cutter, cut wide strips with the economy peeler. If you don't have an induction cooker, you can also fold the milk and egg mixture into the finished pasta and let it simmer in the porcelain pot at low heat while stirring.

Nutritional values per serving:
Calories: 432 kcal, Carbohydrates: 43 g, Protein: 22 g, Fat: 19 g, Dietary fibre: 4,8 g

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