Spaghetti with zucchini and tomatoes – quick vegetarian pasta recipe

Prepared quickly and delicious, spaghetti with zucchini and tomatoes are well received by everyone and ensure a good mood at the table. Whether as a starter at the party buffet, as a delicious lunch in the office or simply as a side dish to grilled food – the vegetarian pasta with lots of vegetables and fresh herbs tastes just wonderful. Surprise the family and friends with the next pasta dish, which will be ready in less than 30 minutes.

Spaghetti with zucchini and tomatoes ingredients

spaghetti – 200 g

zucchini – 500 g

cherry tomatoes – 200 g

6 garlic cloves

Parmesan cheese

basil – 10 big leaves

salt

pepper

olive oil

butter – 1 tbsp

sugar – ½ tsp

water (for cooking pasta)

You can serve the dish with wine. A dry wine with a fruity taste can counteract the tomato acid. For example, a Pinot Noir wine can go well with the vegetarian pasta.

Spaghetti with zucchini and tomatoes directions:

Wash the zucchini, pat dry on kitchen paper and peel. Then cut lengthwise into thick slices. Drain the vegetables in a fine sieve for a few minutes, sprinkle with salt. Meanwhile, wash the cherry tomatoes and cut in half.

Peel the garlic cloves and chop finely. Wash the basil leaves as well, pat dry and chop finely.

Heat the oil and butter in a medium sized pan and sauté the chopped garlic cloves for one minute. Add the cherry tomatoes, sprinkle with the sugar and sauté shortly.

Add the zucchini and stir well. Season with salt and pepper.

Add the finely chopped basil leaves, stir and remove the vegetables from the pan, place in a deep bowl and set aside for a few minutes.

Meanwhile boil water in a pot, cook the spaghetti according to the instructions of the manufacturer. Add half of the cooking water of the spaghetti to the vegetables, stir.

Drain the spaghetti.

Garnish the spaghetti with the sauce with zucchini and tomatoes, top with grated Parmesan cheese and serve. Good Appetite!