Colorful summer pasta

Ingredients for 2 servings:

• 150 g spaghetti or other pasta
• ½ zucchini
• 10 date tomato(s) cherry tomatoes
• Basil, fresh
• 1 bunch spinach, fresh
• ¼ avocado(s)
• 1 garlic clove(s), chopped
• 1 tbsp olive oil
• salt and pepper
• Parmesan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with zoodles and summer vegetables

Cook the pasta in salted water according to the package instructions. Spiralize the zucchini into spaghetti using a spiralizer. Add the zoodles to the pasta during the last two minutes of cooking. For the summer vegetables, finely chop the tomatoes and sauté them with the oil, garlic, and a very small amount of water. The tomatoes produce a lot of juice, so don’t add too much water. Sprinkle the spinach on top, tear two basil leaves, and season with salt and pepper to taste; that’s all you need. Plate the pasta, slice the avocado, distribute the sauce over the top, and top with more fresh basil and Parmesan cheese.