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🍝 Seafood Spaghetti with Zucchini

615 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Thaw the seafood overnight in the refrigerator.
  2. 2. Halve the onion, peel it, and cut it into fine cubes.
  3. 3. Peel the garlic and chop it finely.
  4. 4. Wash the zucchini, trim the ends, halve it lengthwise, and slice it.
  5. 5. Wash the rosemary, pat it dry, remove the needles from the stems, and chop them.
  6. 6. Bring about 5 liters of salted water to a boil in a large pot.
  7. 7. Cook the spaghetti in it for about 9 minutes until al dente (firm to the bite).
  8. 8. Heat 1 tablespoon of oil in a pan over high heat.
  9. 9. Sauté the onion and garlic for about 2 minutes.
  10. 10. Add the zucchini and cook everything together for about 5 minutes.
  11. 11. Season the mixture with salt and pepper.
  12. 12. Remove the zucchini from the pan and set it aside.
  13. 13. Reheat the pan with 2 tablespoons of oil over high heat.
  14. 14. Sauté the seafood for about 2 minutes.
  15. 15. Add the chopped rosemary and season with salt and pepper.
  16. 16. Return the zucchini to the pan.
  17. 17. Deglaze everything with white wine and let it boil briefly.
  18. 18. Drain the spaghetti in a colander, but leave them slightly moist.
  19. 19. Mix the moist spaghetti directly with the sauce in the pan.
  20. 20. Plate the seafood pasta.
  21. 21. Serve the dish with grated Parmesan.

Nutrition per serving