To diversify your everyday menu, we advise you to cook a rather unusual dish of pasta and vegetables. The fact that it is made from pasta does not in the least make it heavy on the stomach. On the contrary, the dish turns out to be quite light.
Ingredients:
- 250 g pasta (it is better to take from durum wheat);
- 2 chicken eggs;
- 160 g of hard cheese;
- 20 g butter;
- 100 ml low-fat sour cream;
- 100 ml mayonnaise;
- 500 g Greek zucchini;
- 1 carrot (medium);
- 1 onion (medium);
- 2 cloves of garlic;
- greens;
- 2 tbsp. l. sunflower oil;
- hops-suneli;
- 1 bay leaf;
- salt, black pepper.
Preparation:
- Put a container of water on the stove, add salt and bring to a boil.
- Throw pasta into boiling water. As soon as they are ready, drain the water in which they were cooked. Rinse the pasta with clean, cold water. Then add butter and let cool.
- Vegetables and selected herbs, wash and peel well. If the zucchini has thick skin, peel them too.
- Greek zucchini and carrots should be grated on a coarse grater. Finely chop the onions and greens. Pass the garlic through the garlic. Grate hard cheese on a medium grater.
- Pour sunflower oil into a preheated frying pan and simmer onions, pour grated carrots and fry, stirring, until golden brown for 3-4 minutes. Add Greek zucchini and all spices (salt, pepper, suneli hops, bay leaf). Mix all this and fry for another 5-7 minutes. Finally add the garlic and remove from the stove.
- For the sauce, mix the egg with sour cream and mayonnaise. Add half of the herbs and mix well.
- Mix previously cooked pasta with fried vegetables. Put it all in a baking dish. Drizzle with sauce, sprinkle with grated cheese and place in the oven. Bake at 200 degrees. Baking time 20-25 minutes.
- Sprinkle the dish with the remaining half of the chopped greens. The pasta and zucchini casserole is ready.
