Filter
Reset
Sort ByRelevance
Cynthia Long
Spaghetti with tomato sauce and zucchini
Wholemeal spaghetti with zucchini, cherry tomato, olives, cheese and pasta sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook spaghetti according to the instructions on the package.
-
Halve the courgettes in the length, cut into slices and halve the cherry tomatoes.
-
Cut the garlic olives into rings and the cheese into cubes.
-
Heat the olive oil in a frying pan and fry the zucchini with the tomatoes for 3 minutes on a high heat. Change regularly.
-
Drain the pasta and mix with the pasta sauce basil, the vegetables, olives and half of the cheese. Season with pepper and salt.
-
Divide the plates and distribute the rest of the cheese.
Blogs that might be interesting
-
65 minMain dishfloury potatoes, sprout chicory, coarse Zaanse mustard, unsalted butter, semi-skimmed milk, slightly ripened cheese, ham,chicory with ham, cheese and mustard puree
-
15 minMain dishrigatoni, traditional olive oil, Dutch beef balls, deep-frozen Italian vegetable pancake, peeled canned tomatoes, dried oregano, grilled red peppers in a pot,rigatoni with meatballs and a rich vegetable sauce
-
15 minMain dishgarlic, zucchini, traditional olive oil, frozen spinach à la crème, fresh kibbling, fresh tagliatelle, grated old Gouda cheese 48,tagliatelle with spinach and kibbeling
-
25 minMain dishtenderloin, traditional olive oil, unsalted butter, garlic, mushroom melange, fresh parsley, dried oregano, Pecorino Romano,pork tenderloin with mushrooms
Nutrition
635Calories
Sodium39% DV930mg
Fat43% DV28g
Protein50% DV25g
Carbs22% DV66g
Fiber36% DV9g
Loved it