Today I’m sharing my recipe for zucchini spaghetti, the simplest and my favorite! A main course ready in no time, as the spaghetti cooks, so does the sauce, making it perfect for quick but elegant and tasty lunches or dinners! Ideal to serve for a dinner with friends! Now hurry to the kitchen to try them!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Zucchini Spaghetti
- 10.5 oz zucchini (to be weighed after cleaning)
- 9 oz yellow cherry tomatoes
- 5.3 oz spaghetti
- 4 tbsps extra virgin olive oil
- to taste fine salt
- 1 pinch dried chili pepper
Preparation of Zucchini Spaghetti
Clean the zucchini by removing the discardable parts, wash and dry them, then slice them thinly with a mandoline and place them in the pan. Meanwhile, boil water for the pasta and once it boils, add the spaghetti.
Add the washed, dried, and halved yellow cherry tomatoes to the pan, then add a pinch of salt and mix with your hands, add the oil and cook over high heat.
Cook the zucchini with the tomatoes over high heat for 10 minutes, stirring occasionally. Just before turning off the heat, add a pinch of dried chili pepper.
Drain the spaghetti al dente (it will have cooked in the time it took to cook the zucchini), pour them into the pan with the zucchini and yellow cherry tomatoes, mix well and serve them piping hot! Enjoy your meal!
ZUCCHINI SPAGHETTI
