🍝 Crispy Zucchini Pasta with Fresh Tomatoes

Name: Crispy Zucchini Pasta with Fresh Tomatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g spelt whole wheat spaghetti; salt; 250 g zucchini; 1 clove garlic; 250 g cherry tomatoes; 3 sprigs thyme; 3 tbsp olive oil; 50 ml vegetable broth; 0.25 tsp chili flakes; 40 g parmesan

494 kcal · 30 min · 4 servings

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Ingredients

400 g spelt whole wheat spaghetti
salt
250 g zucchini
1 clove garlic
250 g cherry tomatoes
3 sprigs thyme
3 tbsp olive oil
50 ml vegetable broth
0.25 tsp chili flakes
40 g parmesan

Instructions

1. Boil water in a large pot and add some salt.
2. Add the spaghetti to the boiling water and cook them al dente according to the package instructions.
3. Wash the zucchini thoroughly and slice it into thin, long pieces.
4. Peel the garlic clove and chop it very finely.
5. Wash the tomatoes and pat them dry with a kitchen towel.
6. Wash the thyme sprigs, shake them dry, and chop the leaves finely.
7. Heat oil in a large pan.
8. Add the chopped garlic and the zucchini slices to the pan.
9. Sauté the vegetables over medium heat for 2 to 3 minutes.
10. Deglaze the vegetables with a little vegetable broth.
11. Add the tomatoes and cook everything for another 2 to 3 minutes.
12. Drain the cooked spaghetti.
13. Gently fold the spaghetti into the zucchini-tomato mixture.
14. Season the pasta with salt and chili flakes to your taste.
15. Divide the pasta among four plates.
16. Sprinkle the chopped thyme leaves over the top.
17. Grate fresh Parmesan cheese over each dish.

Nutrition per serving

kcal: 494
Protein: 18 g · Fett/Fat: 14 g · Carbs: 73 g