John Myers
Spaghetti with Zucchini Tomato Sauce and Scampi
The perfect spaghetti with zucchini tomato sauce and scampi recipe with a picture and simple step-by-step instructions.
- 180 g Spaghetti
- 1 Zucchini
- 8 Cocktail tomatoes
- 10 Scampis
- 1 tbsp Cream cheese
- Salt, pepper, chilli
- Olive oil
- Cook the spaghetti in plenty of salted water until al dente. In the meantime, halve the zucchini lengthways and cut into slices. Quarter the tomatoes.
- Heat a little olive oil in a large pan or in a wok, fry the zucchini lightly, add the tomatoes. Deglaze with a little spaghetti boiling water, add the scampi and cook in it. Stir in the cream cheese and season everything vigorously.
- Drain the spaghetti and add to the vegetables. Swing well through. Serve with grated Parmesan if you like.
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