Zucchini pasta with chicken bratwurst, pasta sauce and cream cheese
What you need: (For 4 people, 11 points per person)
120 grams pasta whole wheat (cooked according to package)
400 grams of zucchini pasta
300 grams chicken bratwurst (skinned and cut into pieces)
1 jar (260 grams) pasta sauce Toscana
1 red pepper (diced small)
10 small tomatoes (halved)
1 red onion (chopped)
100 grams of herb cheese light
1 bunch basil (leaves only)
100 grams arugula (sliced)
3 stalks celery (sliced)
200 grams Bonduelle field peas (frozen, does not need to be thawed)
1 dessert spoon of garlic powder
1 vegetable stock cube (for cooking the pasta)
1 beef stock cube (crushed, to mix with the sauce)
1.5 tbsp Greensweet Stevia Brown (25 grams)
freshly ground black pepper
This is how you make it:
Cook the pasta in the vegetable stock cube according to package directions.
Fry the chicken bratwurst with the onion, the pepper, the Greensweet Stevia Brown and the celery without butter or oil in a wok for about 5 minutes, while stirring.
Add the pasta sauce and garlic powder. Mix well and stir fry for 2 minutes.
Then add the field peas, the crumbled beef stock cube and the herb cheese.
Mix everything well and lower the heat. Let stand for 5 minutes without the lid.
After those 5 minutes, add the pasta and zucchini pasta and mix well.
Then add half of the sliced arugula, the halved tomatoes and the basil leaves.
Stir everything together and let it simmer for 2 more minutes.
Sprinkle some fresh black pepper over the dish.
Spoon the rest of the arugula into a deep plate and spoon the pasta on top.
Enjoy your meal!
If you have any points left over, you can add a tablespoon of grated cheese.
Source/photo: Sandra Kemna