Spaghetti with zucchini and tomato vegetables

Ingredients for 4 servings:

• 600g spaghetti
• 1 m.-large zucchini
• 300 g cherry tomatoes
• 3 garlic cloves
• 5 tbsp olive oil
• 1 pinch(s) of chili powder or chili flakes
• n. B. Sea salt and pepper, black
• n. B. Parmesan and basil for garnishing

Instructions

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

Cook the spaghetti in well-salted water according to the package instructions until al dente. It’s best to finely chop the garlic and press it lightly – alternatively, use a garlic press; the mixture should become paste-like. Cut the zucchini into sticks. Halve the cherry tomatoes. Heat the olive oil with the garlic and a pinch of chili powder in a pan – do not let the garlic brown. Add the tomatoes and zucchini and let stand for a few minutes so the vegetables absorb some of the flavor. Drain the spaghetti and add it to the pan while it’s still wet. Mix everything well and let stand for a little longer. Season to taste with freshly ground sea salt and black pepper. Arrange on a plate with Parmesan cheese and some basil and serve hot.