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🍝 Creamy Zucchini Tomato Pasta

480 kcal · 25 min · 4 servings

Ingredients

• 320 g Spaghetti
• 2 Stk (ca. 400 g) Zucchini
• 250 g Cherry tomatoes
• 60 g Hard cheese (e.g., Parmesan)
• 3 Stück Garlic cloves
• 3 EL Olive oil
• 15 g Basil leaves
• 1 TL Salt
• 0.5 TL Black pepper

Instructions

1. 1. Boil water in a large pot and salt it well (like seawater). Add the spaghetti and cook al dente as per package instructions.
2. 2. Wash the zucchini and slice into thin half-moons. Halve the cherry tomatoes. Finely press the garlic cloves.
3. 3. Heat the olive oil in a large skillet over medium heat. Add the zucchini and fry for 3 minutes until slightly softened.
4. 4. Add the cherry tomatoes and pressed garlic to the skillet. Cook for another 4 minutes until tomatoes burst and release juice.
5. 5. Add the drained pasta directly to the pan with the vegetables. Sprinkle the grated cheese over it and stir vigorously until a creamy sauce forms. Use some pasta water if necessary.
6. 6. Season with salt and pepper to taste. Roughly chop the basil and fold it into the pasta. Serve immediately while hot.

Nutrition per serving

• kcal: 480
• Protein: 18 g · Fett/Fat: 22 g · Carbs: 52 g