Konjac spaghetti provençale

Ingredients

• 7 ounces konjac spaghetti
• 1/2 onion
• 1 garlic clove
• 2 tomatoes
• herbs de Provence
• salt and pepper

Materials

• pot

Preparation

• Rinse and drain the konjac spaghetti, then cook them in boiling water for 2 minutes. Drain and set aside.
• In a pan, add olive oil and sauté the chopped onion and garlic. Add the peeled and diced tomatoes, and stir.
  
• Cook for about 10 minutes over medium heat, stirring occasionally. Add salt, pepper, and Provençal herbs.
• Add the konjac spaghetti and mix well.
  
• And there you have it, your konjac spaghetti is ready!

Observations

Additions: You can add ground meat or chicken, or other summer vegetables (zucchini, eggplant, etc.)

Where does Konjac come from? Originating from Asia, the tuber of this plant is consumed as a vegetable or flour. In the latter case, by gelatinizing the flour, various products like konjac spaghetti or rice are made.

Cookware

Questions

Photos of members who cooked this recipe

Comments