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Vegetarian spaghetti with zucchini, cherry tomatoes and basil

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Ingredients for 2 servings:

  • 180g spaghetti
  • 500 g zucchini
  • 250 g cherry tomatoes
  • 2 tbsp olive oil
  • 50 g butter
  • 1 tsp salt
  • 1 pinch(s) of pepper
  • 1 pot of basil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Finely grate the zucchini and halve the tomatoes. Pick 2 handfuls of basil leaves. Sauté the grated zucchini in butter with salt and pepper in a pot for about 10 minutes until soft. The result should be a coarse puree. Season to taste. Cook the spaghetti in salted water according to the package instructions. Fry the salted and peppered cherry tomato halves in oil in a pan for 5 minutes, then push them to the side. Just before serving, add the basil leaves to the pan. They will collapse immediately. Serve the spaghetti first, then the zucchini puree, then the tomato halves, and finally the basil on the plate. The quantities given are for one main course.

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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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