Zucchini Peppers Pappardelle

For the zucchini bell pepper pappardelle, first peel the zucchini and use a potato peeler to shave thin sheets. Cut the red bell bell pepper into fine strips. Peel and finely chop the onion and garlic cloves.

Cook the pappardelle in plenty of salted boiling water until al dente. Heat olive oil in a frying pan. Sauté the onion and garlic briefly. Add the zucchini and bell bell pepper strips and fry.

Then add the whipped cream, season with salt, pepper and chopped herbs. Toss the cooked pappardelle briefly in a little olive oil and arrange on a plate.

Pour the zucchini bell pepper sauce on top and serve.

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