zucchini-piccata with tagliatelle and veggie-sauce

 

recipe (serves one person)

for pasta:
•100g whole wheat tagliatelle
•1 litre water
• sea salt

for zucchini-piccata:
• 1/3 zucchini (cut in slices)
• 1 tsp egg replacer
• 2 tbsp water
• 1 tsp citrus zest
• a small bowl of whole wheat flour

for sauce:
• 1/2 bell pepper (cut in small cubes)
• 80g organic champignons (cut in small slices)
• 1/3 zucchini (cut in small cubes)
• 5 tbsp sieved tomatos
• sea salt and black pepper

directions

1. Sprinkle sliced zucchini (for zucchini-piccata) with salt and set aside for 10 minutes
1. Bring salt water to boil and cook tagliatelle according to package directions
2. Set aside
3. Combine egg replacer, water and citrus zest in a small bowl and whole wheat flour in another bowl
4. Roll sliced zucchini (for zucchini-piccata) first in flour and then in egg-water-citrus-mix
5. Heat oil in a non-stick frying pan and add breaded zucchini

6. Fry until lightly bown, flip over and fry for another 2 minutes
7. Set aside
8. Use the same pan and add oil
9. When hot, turn it down to medium heat and add bell pepper, champignons and zucchini
10. Fry for 5 minutes and add sieved tomatos, salt and pepper

11. Cook for another 2 minutes
12. Combine everything on a plate and enjoy