I needed to get rid of some veggies, this time the green stuff. And some sour cream, the package was opened and a quarter was used up already.
Combining it with bowtie pasta looked like a great lunch to me.
It started with a lot of cutting. Then the veggies go together in a wok to sear a bit.
Seasoned with salt, pepper, pul biber and safflor.
The pasta is cooking in a second pot and some pasta water is added to the wok.
I still have a slab of Turkish dried mozzarella and sliced some slivers off. They go in the pan next with the sour cream.
The finished bowties get transfered directly from the pot to the wok, the pasta water loosened the sauce and got it creamy.
Ingredients for 1:
80 g bowtie pasta
1 tsp butter, 1 tbsp oil
60 g zucchini/courgette
1 large spring onion, 3 garlic cloves
1 bok choy
40 g mozzarella strips
100 g sour cream
Salt, pepper, pul biber, safflor
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