in Italy

Tomato-zucchini spaghetti

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Ingredients for 4 servings:

  • 400 g zucchini
  • 2 beefsteak tomatoes
  • 1 onion(s)
  • salt and pepper
  • 1 cup crème fraîche
  • 100 g Gouda, grated
  • 2 tbsp olive oil
  • basil
  • 500g spaghetti

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Dice the onions, wash the zucchini and cut into small slices, peel the tomatoes and cut into small cubes. Sauté everything in hot oil and season generously with pepper. Mix the crème fraîche with the cheese, season with salt, and toss with the vegetables. Meanwhile, cook the spaghetti. Serve sprinkled with basil.

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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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