Garlic Spaghetti with Zucchini and Tomatoes

Ingredients

• 250 g Whole wheat spaghetti (spelt)
• Salt
• 2 Zucchini
• 4 Garlic cloves
• 1 red chili pepper
• 0.5 bunch Parsley
• 70 ml Olive oil
• 300 g small tomatoes
• Pepper

Instructions

1. 1.

   Cook spaghetti in plenty of boiling salted water according to package instructions until al dente, then drain and let it drip. Reserve about 100 ml of cooking water.

2. 2.

   Clean, wash the zucchini and cut it into vegetable spaghetti using a spiralizer. Peel the garlic and slice it thinly. Halve the chili pepper lengthwise, remove the seeds, wash and slice it. Wash, dry and roughly chop the parsley. Clean, wash and halve the tomatoes.

3. 3.

   Heat olive oil in a pan over medium heat. Sauté garlic, chili and 1 tbsp of parsley. Add spelt and zucchini spaghetti together with the reserved cooking water and tomatoes, and toss. Season the garlic spaghetti with salt and pepper and serve garnished with the remaining parsley.