Low Carb Zucchini noodles with Swiss chard

I've just returned to Zoodles fever and over the weekend I made these delicious zucchini noodles with Swiss chard and pine nuts. I really want to share the recipe with you, because it was sooo good! Perfect for a quick dinner with low carbs and lots of healthy vegetables. With my delicious Zoodles you can now enjoy the Mangold season.

Zucchini noodles with Swiss chard

Swiss chard I discovered only last year for me and was really enthusiastic about the pleasant-spicy taste! My parents had grown the aromatic vegetables in the garden and I was curious how the spinach-like leaves taste. In the evening there was a vegetarian Mangold Quiche and since then I am an absolute chard fan and am looking forward this year to many delicious chard recipes. ♥

Swiss Chard Mascarpone Sauce

The sauce for my Zoodles consists of mascarpone and lemon juice and is really nice and creamy. Mascarpone simply goes perfectly with the zucchini noodles and chard. Spicy and wonderfully spicy.

My zucchini noodles are made lightning fast and really delicious!

Step by step to creamy Swiss chard

First, the pine nuts are roasted. The chard is cut into strips and the zucchini is cut into a spaghetti shape with a spiral cutter.

Now chop the onions and garlic and fry in oil.Then set aside.

Wash the chard, remove the stucco and strip the leaves

Using a spiral cutter, bring the zucchini into spaghetti, the onion and the garlic mince.

Heat olive oil in a pan and add onions and garlic for about 1 minute simmer.

Add the strips of chard and add 20 ml of water.

Let the mangold soften for about 4 minutes and season with salt, pepper and paprika.

Now stir in the mascarpone and the lemon juice. If you would like the sauce to be a little thinner, then add about 50 ml of water.

Put the zucchini noodles in the pan and simmer for 1-2 minutes in the sauce, stirring occasionally.

Garnish the finished Zoodles with the pine nuts.