If you love pasta but are looking for a low-carb option, we made this version of spaghetti a la poblana but now with zucchini noodles. With a creamy poblano pepper sauce and garnished with corn kernels and fresh cheese. You won't believe how delicious it turns out!
2 packages Eva® clam of zucchini noodles, 300 g each
salt and pepper
1/2 cups corn kernels, roasted for garnish
1/2 cups queso fresco, diced for garnish
fresh cilantro, fresh, for garnish
Preparation
20 mins
25 mins
Low
For the sauce, heat olive oil in a deep skillet over medium heat and cook the onion and garlic until translucent. Add the tomatoes and poblano pepper, cook for 5 minutes and add the corn, season.
Blend the previous preparation together with the chicken broth, milk, and cilantro until obtaining a smooth sauce.
Return the sauce to medium heat and cook until thickened, add the Eva® zucchini noodles and cook until softened. Season to your liking.
Serve the noodles in deep plates and garnish with diced fresh cheese, roasted corn kernels, and fresh cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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