Spaghetti with zucchini and cheese

Ingredients for 2 servings:

• 180g spaghetti
• 1 onion(s)
• 350 g zucchini, preferably small
• 30 g Parmesan
• 30 g cheese (provolone, Taleggio, Edam, Munster or Raclette)
• 12 basil leaves
• 3 tbsp extra virgin olive oil, cold squeezed
• n. B. Salt
• n. B. Pfeffer

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Vermicelli with Neapolitan zucchini. A dish from Naples.

Finely chop the onion. Grate the Parmesan cheese. Cut the provolone cheese into small pieces. Thinly slice the zucchini or grate it with a cucumber slicer. Cut the basil leaves into 3 mm wide strips. Cook the spaghetti in boiling salted water until al dente. Meanwhile, heat 3 tablespoons of olive oil in a large pan and sauté the onions. Add the zucchini and cook for exactly 8 minutes, stirring constantly. Reduce the heat, add salt, pepper, basil and the provolone cheese and continue stirring until the cheese has dissolved. Drain the pasta and divide it between 2 warmed plates. Top with the zucchini mixture. Sprinkle with freshly grated Parmesan cheese. In this serving style, which is common in Italy, each guest mixes their own pasta, zucchini and Parmesan. Variation: Immediately fold the spaghetti and Parmesan into the zucchini mixture and serve already mixed.