Zucchini spaghetti aglio e olio

Ingredients for 1 servings:

• 2 small zucchini
• 1 small chili pepper(s)
• 1 garlic clove(s)
• 1 tbsp olive oil
• Parmesan
• Fresh basil, coarsely chopped
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

low-carb and vegetarian

Trim the zucchini ends. Peel the zucchini, if desired, and cut into spaghetti using a spiralizer or tagliatelle using a vegetable peeler. Finely chop the garlic and chili pepper. Heat the oil in a non-stick pan and briefly fry the garlic and chili cubes. Add the zucchini spaghetti and sauté for a few minutes, depending on how tender you like it. Season with salt and pepper. Arrange the zucchini spaghetti on a plate and sprinkle with Parmesan and basil, or place the spaghetti, Parmesan, and basil in a bowl, mix well, and serve immediately. You can also briefly place the zucchini spaghetti in boiling salted water for 2 minutes and then simply toss with the hot garlic and chili oil.