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🍝 Garlic spaghetti with zucchini and tomatoes

389 kcal · 30 min · 4 servings

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. Bring plenty of water to a boil and add salt.
2. 2. Cook the spaghetti al dente, as indicated on the package.
3. 3. Reserve about 100 milliliters of the cooking water in a container.
4. 4. Drain the pasta and let it drain well.
5. 5. Wash the zucchini thoroughly.
6. 6. Cut the zucchini into long vegetable strips using a spiralizer.
7. 7. Peel the garlic cloves.
8. 8. Slice the garlic into thin pieces.
9. 9. Halve the chili pepper lengthwise.
10. 10. Remove the seeds from the chili.
11. 11. Wash the deseeded chili and slice it.
12. 12. Wash the parsley.
13. 13. Shake the parsley dry.
14. 14. Chop the parsley coarsely.
15. 15. Wash the tomatoes.
16. 16. Halve the tomatoes.
17. 17. Heat olive oil in a pan over medium heat.
18. 18. Add the garlic and chili slices to the pan.
19. 19. Sauté the vegetables briefly.
20. 20. Add one tablespoon of the chopped parsley.
21. 21. Add the cooked spaghetti to the pan.
22. 22. Add the zucchini spaghetti.
23. 23. Pour the reserved cooking water into the pan.
24. 24. Add the halved tomatoes to the pan.
25. 25. Toss everything well to combine.
26. 26. Season the pasta with salt and pepper to taste.
27. 27. Serve the spaghetti garnished with the remaining parsley.

Nutrition per serving

• kcal: 389
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 44 g