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Ingredients
Pasta with Tomatoes and Zucchini
- Ingredients
- 400 grams Spaghetti
- salt
- 1 Zucchini
- 1 garlic clove
- 250 grams Cherry tomatoes
- 3 sprigs thyme
- 3 Tbsps olive oil
- 5 Tbsps dry white wine
- Red pepper flakes
- 1 pc Parmesan (20 grams)
Cook spaghetti in salted boiling water until al dente, according to package directions.
Meanwhile, rinse, trim and cut zucchini lengthwise into thin slices. Peel and finely chop garlic. Rinse tomatoes and pat dry. Rinse thyme, shake dry, strip leaves from stems and finely chop.
Heat oil in a pan over medium heat. Add garlic and zucchini and sauté 2-3 minutes. Deglaze with wine. Add tomatoes and sauté 2-3 minutes.
Drain spaghetti and mix with zucchini and tomatoes. Season with salt and red pepper flakes. Divide pasta among 4 plates, sprinkle with thyme and top with finely grated Parmesan.
(Percentage of daily recommendation)
| Calorie | 469 cal. | (22 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
Healthy, because
Zucchini belongs to the pumpkin family and brings a mildly nutty aroma to pasta, and in addition to the taste, the vegetables also have a lot to offer in terms of health: They are rich in potassium and relatively high in iron. Thanks to vitamin C from the zucchini, the body can absorb the iron particularly well.
Even smarter
Crunchy pine nuts also taste wonderful with it. Roast the seeds in a hot pan without fat at medium heat for 3 minutes and sprinkle over the finished pasta.