Quickly prepared, delicious and in an autumnal color palette – the spaghetti with zucchini and tomatoes is a hit with everyone and is guaranteed to put you in a good mood at the table. Whether as a starter at a party buffet, as a delicious lunch in the office or simply as a side dish to grilled food - the vegetarian pasta with lots of vegetables and fresh herbs simply tastes wonderful. Surprise family and friends with your next pasta dish that's ready in under 30 minutes.
Spaghetti with zucchini and tomatoes: the ingredients
For this delicious dish you need the following ingredients:
Spaghetti – 300 g
Zucchini – 500 g
Cherry Tomatoes – 200 g
6 cloves of garlic
Parmesan
Basil – 10 large leaves
Salt
Pfeffer
olive oil
Butter – 1 TL
Sugar – ½ tsp
water (for cooking)
The pasta goes well with: Pinot Noir wine.
You can serve the dish with wine. A dry wine with a fruity taste can counteract tomato acidity. For example, a Pinot Noir wine can harmonize well with vegetarian pasta.
The preparation
Wash the zucchini, pat dry on kitchen paper and peel. Then cut lengthwise into thick wedges. Drain the vegetables in a fine sieve for a few minutes and sprinkle with salt. Meanwhile, wash the cherry tomatoes and cut them into halves.
Peel the garlic cloves and chop finely. Also wash the basil leaves, pat dry and chop finely.
Heat the oil and butter in a medium pan and sauté the chopped garlic cloves for a minute. Add the cherry tomatoes, sprinkle with the sugar and fry recently. Add the zucchini and stir well. Season the vegetables with salt and pepper.
Add the finely chopped basil leaves, stir and remove the vegetables from the pan, place them in a deep bowl and leave them covered for a few minutes. Meanwhile, bring water to the boil in a pot and prepare the spaghetti according to the manufacturer's instructions. Add half of the spaghetti cooking water to the vegetables and stir. Drain the spaghetti.
Garnish the spaghetti with the sauce with zucchini and tomatoes, grate Parmesan and serve. Bon appetit!
