Spaetzle with Roasted Vegetables

Spaetzle with Roasted Vegetables

Ready in: 45 minutes
Yield: 4 servings

17.6 oz (500 g) spaetzle
8.8 oz (250 g) zucchini
5.3 oz (150 g) mixed bell peppers
1 large onion
5 fl. oz (150 ml) whipping cream
2.1 oz (60 g) butter
3 1/2 oz (100 g) cheese
red bell pepper powder
freshly ground pepper
1 handful of fresh parsley

1. Preheat the oven to 375 °F (190 °C). Wash the zucchini, parsley and mixed bell peppers. Trim the ends, then chop the vegetables. Finely chop the parsley. Remove any seeds from the bell peppers. Slice the onion. Finely grate the cheese.

2. Melt half the butter in a non-stick frying pan until sizzling. Add the Spaetzle and cook for 5 minutes over a medium heat , while stirring often. Pour in the whipping cream and bring the mixture to the boil. Season lightly with salt and pepper. Stir to mix evenly and cook for 2 minutes more. Transfer the spaetzle mixture into a bowl.

3. Add the remaining butter to the non-stick frying pan. Stir in the onions and cook for 5 minutes until softened. Season with red bell pepper powder, salt and freshly ground pepper. Add the chopped vegetables. Cover and cook over a medium heat until just softened, about 5-7 minutes. Stir occasionally to prevent burning the vegetables.

4. Add the Spaetzle mixture and stir to mix evenly. Cook for 2-3 minutes over a medium heat. Transfer the mixture into a baking dish. Sprinkle over with the cheese. Bake in the oven until crisp and golden, about 15-20 minutes.

Per serving:

Energy: 562 kcal / 2351 kJ
Fat: 35,2 g
Carbohydrates: 39,9 g
of which sugars: 5,9 g
Protein: 17,7 g
Fibre: 2,6 g

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