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🍝 Spaghetti with Chili Tomatoes and Fresh Herb Mix

350 kcal · 30 min · 4 servings

Ingredients

• lemons 1 pc.
• parsley, fresh 15 g
• garlic cloves 1 pc.
• salt pinch
• pepper, black ground pinch
• spring onions 1 bunch
• zucchini 1 pc.
• cherry tomatoes 250 g
• olive oil 1 tsp
• sugar pinch
• chili, ground 0.25 tsp
• balsamic vinegar, light 2 tbsp
• spaghetti 500 g

Instructions

1. 1. Rinse the lemon under hot water and grate the zest finely.
2. 2. Wash the parsley, dry it well, and pick the leaves off the stems.
3. 3. Finely chop the parsley leaves.
4. 4. Halve the garlic and peel one of the halves.
5. 5. Dice the peeled garlic clove.
6. 6. Mix the lemon zest, parsley, and garlic in a bowl.
7. 7. Season the mixture with salt and pepper to taste.
8. 8. Set aside the gremolata (herb mix).
9. 9. Wash the spring onions and cut off the root ends.
10. 10. Slice the spring onions into thin rings.
11. 11. Rinse the zucchini and cut off the ends.
12. 12. Cut the zucchini in half lengthwise.
13. 13. Slice the zucchini halves into thin half-moons.
14. 14. Wash the tomatoes and halve them.
15. 15. Heat the olive oil in a pan over high heat.
16. 16. Fry the spring onions, zucchini, and tomatoes for about 4 minutes.
17. 17. Season the vegetables with salt, pepper, a pinch of sugar, chili powder, and balsamic vinegar.
18. 18. Bring 5 liters of salted water to a boil in a large pot.
19. 19. Cook the spaghetti in it for about 9 minutes until al dente (firm to the bite).
20. 20. Drain the spaghetti in a colander.
21. 21. Plate the spaghetti.
22. 22. Top with the chili tomatoes and the gremolata.
23. 23. Serve the dish immediately.

Nutrition per serving

• kcal: 350
• Protein: 10 g · Fett/Fat: 10 g · Carbs: 55 g