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🍽️ Zucchini Spaghetti with Tomatoes

439 kcal · 30 min · 4 servings

Ingredients

• 2 zucchini
• 3 tomatoes
• salt
• pepper (from the mill)
• 3 tbsp balsamic vinegar
• 4 tbsp olive oil
• 100 g spaghetti (optional)

Instructions

1. 1. Wash the zucchini thoroughly under running water.
2. 2. Trim off the hard ends of the zucchini.
3. 3. Slice the zucchini into long, thin strips.
4. 4. Bring a pot of water and salt to a boil.
5. 5. Add the spaghetti to the boiling water.
6. 6. Cook the pasta al dente (firm to the bite).
7. 7. Add the zucchini strips to the pot two minutes before the pasta is done.
8. 8. Cook the zucchini briefly along with the pasta.
9. 9. Drain the pasta and zucchini together.
10. 10. Let the vegetables and pasta drain well.
11. 11. Wash the tomato under running water.
12. 12. Cut the tomato into small cubes.
13. 13. Pour the balsamic vinegar into a small bowl.
14. 14. Add the oil to the bowl with the vinegar.
15. 15. Add the salt to the bowl.
16. 16. Add the pepper to the bowl.
17. 17. Mix the vinegar, oil, salt, and pepper to create a dressing.
18. 18. Season the drained zucchini and spaghetti noodles with salt.
19. 19. Season the noodles additionally with pepper.
20. 20. Divide the noodles onto two plates.
21. 21. Drizzle the noodles with the dressing.
22. 22. Sprinkle the tomato cubes over the noodles.
23. 23. Serve the dish immediately.

Nutrition per serving

• kcal: 439
• Protein: 12 g · Fett/Fat: 22 g · Carbs: 47 g