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Ingredients
- 100 g Parmesan cheese cut into pieces (3 cm), plus extra shaved, to serve
- 500 g water plus extra for boiling
- 500 g carrots cut into thin rounds (5 mm)
- 600 g zucchini cut into cubes (1 cm)
- 1 egg
- 2 ½ tsp salt plus extra to season
- 250 g plain flour
- 30 g eschalots
- 1 garlic clove
- 30 g olive oil
- 2 pinch ground black pepper
- 1 sprig fresh basil leaves only, for garnishing
- Nutrition
- per 1 portion
- Calories
- 474.5 kcal / 1993 kJ
- Protein
- 19.9 g
- Fat
- 17.3 g
- Carbohydrates
- 54.9 g
- Fibre
- 9.4 g
- Saturated Fat
- 6.2 g
- Sodium
- 2082.6 mg
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