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Low-carb zucchini spaghetti with fresh tomato sauce

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Ingredients for 2 servings:

  • 3 zucchinis
  • 3 clove(s) garlic, chopped
  • 50 g pine nuts
  • 2 chili peppers, chopped
  • 3 tbsp olive oil for frying
  • 500 g cherry tomatoes
  • some basil leaves, torn
  • 1 tbsp pesto, red, as desired
  • salt and pepper
  • 100 g Parmesan, sliced

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cut the zucchini into strips. For the sauce, sauté the garlic, pine nuts, and chili peppers in olive oil. Add the cherry tomatoes, pesto, and basil. Let everything simmer for a bit. Now simply add the zucchini and let it simmer for 10-15 minutes. Season with salt and pepper, and finally sprinkle with Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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