Lukewarm pumpkin and zucchini spaghetti
Spaghetti of zucchini and pumpkin, with buffalo mozzarella, garlic, Parmesan cheese and basil.
Halve the tomatoes and grate them on a coarse grater, grating the flesh and leaving the skin (which is not used).
Mix oil, pepper and possibly salt with the raw tomato sauce. Slice the basil leaves and stir in the sauce.
Chop the onion and finely chop the garlic. Grate the Parmesan cheese. Heat the oil in a stir frying pan the onion and garlic for 1 min. On a high heat.
Add the zucchini and pumpkin spaghetti and stir-fry for another 3 minutes. Add the last minute ¾ of the grated Parmesan cheese.
Season with pepper and salt. Distribute over 4 bowls.
Spoon the tomato sauce over it and spread the mozzarella balls over the bowls.
Garnish with the rest of the Parmesan cheese and basil leaves and add some fresh pepper.
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