Your pasta will be very healthy and tasty if you cook it from vegetable noodles. To do this, you will need zucchini squash and vegetable cutter-spiralizer to cut them with noodles. Lightly fry noodles in a pan so that the squash releases excess water and mix her with cheese sauce made from milk, thickened with flour, spices and grated cheddar. The noodles are very tender, creamy and low carb. Serve it with slices of crispy bacon, greens and delicious baked tomatoes. Share with friends: 
Time: 45 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr zucchini (approximately 3 medium fruits)
- 0.5 tbsp. cut cherry tomatoes in half
- 2 tbsp. l olive oil
- 2 slices of bacon, chopped
- 2 tsp butter
- 2 feathers of green onions, finely chopped (white parts separate from green)
- 1 clove garlic, minced
- 2 tsp flour
- 2/3 Art. milk
- 0.5 tsp Dijon mustard
- Pinch of cayenne pepper
- 1/3 Art. grated cheddar
Recipes with similar ingredients: zucchini, zucchini, cherry tomatoes, bacon, butter, green onions, garlic, flour, milk, Dijon mustard, ground cayenne pepper, cheddar cheese
Recipe preparation:
- Slice the zucchini with long noodles using spiral cutter (or take 450 grams of purchased noodles from zucchini).
- Place the pan in the oven and heat it to 220 ° C. In a bowl mix tomatoes with 1 tbsp. l olive oil, salt and pepper. Put them on a hot baking sheet and bake until they slightly softened and not browned at the edges, 7-10 minutes.
- Meanwhile, in a non-stick pan over moderate fry the bacon until crisp, about 7 minutes. Put on a plate covered with a paper towel and wipe to the pan. Melt the butter in a pan and add the white portion of green onions and garlic; fry until soft, about 1 a minute. Add flour and stir for about 30 seconds. Stir in the milk mustard, cayenne pepper and 0.5 tsp. salt. Cook, stirring, until light thickening, about 2 minutes. Remove from the stove and stir in the cheese. until smooth.
- In a large skillet with a non-stick coating on moderately over high heat, heat the remaining 1 tbsp. l olive oil. Add zucchini noodles, salt and pepper. Stir fry until the zucchini softens, 2-3 minutes. With kitchen tongs transfer zucchini to cheese sauce, leaving excess liquid in in the pan. Cook over moderate heat, gently stirring to cover the whole noodles with sauce; salt and pepper. Put it on top baked tomatoes, bacon and green onions.
