Spaghetti scampi with arugula

Ingredients for 3 servings:

• 250g spaghetti
• 250 g scampi
• 4 tbsp olive oil
• 1 clove(s) garlic
• 2 tbsp spice mix (aglio, olio e peperoncino) or depending on the desired spiciness
• ½ zucchini
• some herbs of Provence
• some salt and pepper
• 12 small cocktail tomatoes
• e.g. arugula
• e.g. Parmesan, in a piece

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

delicious spicy pasta according to my sister’s recipe

Cook spaghetti in salted water. While the pasta is cooking, thinly slice and quarter the zucchini. Halve the cherry tomatoes. Wash and dry the arugula, and halve it as well, or leave it whole. Finely chop the garlic clove. Sauté the zucchini and scampi in a pan with a little olive oil, remove from the pan, and set aside. Sauté the garlic and spice mix with 4 tablespoons of olive oil (be careful not to burn the garlic). Now toss the pasta with the vegetables and scampi. Finally, stir in the cherry tomatoes and a handful of arugula. Season with salt and pepper, if desired. The cherry tomatoes and arugula should remain crunchy, so serve immediately with freshly grated or shaved Parmesan cheese. If you don’t like spicy food, you should either use significantly less of the spice mix or use about 2-3 tablespoons of Herbes de Provence instead of the “Aglio olio e peperoncino” spice mix.