Zucchini Noodles a la Poblana

Name: Zucchini Noodles a la Poblana
Prep time: 45 min
Cook time: 25 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 tablespoon olive oil; 1/4 onions, chopped; 1 clove garlic; 2 tomatoes, in quarters; 2 cups Poblano chile strips; 1/2 cups corn kernels; 3/4 cups chicken broth; 1/4 cups low-fat milk; 2 tablespoons fresh cilantro; 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

Eva

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!

Reviewed by Editorial Team of Kiwilimón

Published: 31-07-2018

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.

Energy

206

kcal

10.3%

Carbohydrate, by difference

Protein

5.6

11.2%

Total lipid (fat)

8.7

13.38%

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100

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Provided by

Tips

Cook the zucchini noodles with the sauce for a short time so they don't become watery, as they tend to release a lot of water.

Zucchini Noodles a la Poblana

Ingredients

Preparation

Nutritional information

Presentation

Tips

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