Ingredients:
Roast the pine nuts in a pan without fat over medium heat until light. Remove and let cool. Wash and clean carrots and zucchini. Peel carrots. Using a spiral cutter, cut both vegetables into thin, noodle-like strips.
Wash and halve tomatoes. Peel the garlic and dice finely. Wash the thyme and parsley, pat dry, pick off the leaves and finely chop both herbs separately.
Heat the oil in a large non-stick pan and fry the carrot strips over medium heat for about 2 minutes. Then add the zucchini strips, tomatoes and garlic, season with salt and pepper and fry for about 2 minutes. Finally add thyme and baslamic vinegar and mix in.
Remove the zoodles from the heat. Sort the rocket, wash it, remove any coarse stems and spin dry. Drain the mozzarella. To serve, carefully mix the zoodles with arugula and mozzarella in a bowl and divide them onto plates. Serve sprinkled with pine nuts and parsley.
Tip:
Hot mustard oils and bitter substances give the rocket its spicy, bitter taste. These substances stimulate the production of digestive juices. This makes it easier for your metabolism to burn fat and makes you feel full faster. Another plus: bitter substances can inhibit the desire for sweets.
Nutritional values (per serving):
approximately 310 kcal, 13 g protein, 21 g fat, 14 g carbohydrates, 6 g fiber
Recommended for:
Obesity
arthrosis
high blood pressure
diabetes
fatty liver
Lipid metabolism disorder
gout
ankylosing spondylitis
Sinusitis
Menopausal symptoms