Zucchini and Tomato Pasta

Ingredients

• 200 g thin whole‑grain spaghetti
• Salt
• 4 small zucchinis
• 250 g Cherry Tomatoes
• 1 onion
• 40 g basil (2 bunches)
• 2 tbsp olive oil
• Pepper
• 20 g Parmesan (1 piece)

Instructions

1. 1.

   Cook the pasta according to package instructions in boiling salted water until al dente. Drain and set aside. While the pasta cooks, wash and trim the zucchinis, then spiralize them into noodles using a spiralizer. Wash the tomatoes and quarter them. Peel and finely dice the onion. Rinse the basil, shake off excess water, and cut into strips.

2. 2.

   Heat the olive oil in a large pan over medium heat and sauté the onions until translucent. Add the zucchini noodles and tomatoes, stirring for 2–3 minutes. Fold in the spaghetti, warm briefly, and season with salt and pepper. Divide among four deep bowls, grate parmesan on top, and sprinkle with basil.