Spaghetti with Zucchini and Tomatoes (gluten-free)
Pasta with zucchini and tomatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 Zucchini
- 1 Shallot
- 1 Garlic clove
- 200 g cocktail tomatoes
- 10 basil leaves
- 5 sprigs parsley
- 400 g gluten-free spaghetti
- Salt
- 4 tbsp olive oil
- Pepper
Instructions
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1.
Wash the zucchini, trim the ends and cut into fine ribbons (a spiralizer works best). Peel and finely chop the shallot and garlic. Wash and halve the tomatoes. Rinse basil and parsley, shake dry. Chop the parsley and slice the basil into very thin strips.
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2.
Cook the spaghetti in plenty of boiling salted water for about 8 minutes until al dente. About one minute before the end of cooking time add the zucchini ribbons to the pot.
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3.
Heat oil in a pan and sauté the shallot and garlic. Add the tomatoes and cook briefly. Stir in the herbs, remove from heat. Drain the pasta and zucchini, let them sit briefly, then mix with the tomato mixture in the pan. Season with salt and pepper.
