Zucchini and corn noodle stir-fry

This delicious low-histamine zucchini and corn noodle stir-fry gets a wonderfully savory flavor from the HistaFood organic vegetable broth ! Give it a try!

Preparation time

20 minutes

The recipe is

• vegetarian
• Suitable for a low-histamine diet

Ingredients for 2 people

• 200g sweetcorn (frozen)  
• 1 zucchini  
• 1 clove of garlic (1)
• 250 g spelt pasta (here, macaroni)
• 40 g grated young Gouda cheese  
• 1 tbsp acerola juice  
• 1 tbsp HistaFood Organic Vegetable Broth  
• 2 tbsp olive oil for cooking
  

preparation

• Cook pasta in salted water according to package instructions.  
• Wash the zucchini, halve lengthwise and cut into thin slices.  
• Peel the garlic and press it through a garlic press.  
• In a coated pan, fry the zucchini with 2 tablespoons of cooking olive oil until browned.  
• Add the sweetcorn and fry again over high heat, stirring occasionally.  
• Season the vegetables with 1 tbsp acerola juice and 1 tbsp HistaFood organic vegetable broth.  
• Drain the pasta and stir it into the vegetable mixture.  
• Add 40g of grated Gouda, stir well and serve immediately.  

Our HistaFood tip

This dish is perfect for meal prep. Simply transfer the cooled pasta to an airtight container and refrigerate immediately. The next day, you can enjoy it as a cold pasta salad.

Prepared with

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