If you’re looking for a flavorful first course, full of colors, that can be made with few ingredients and in little time, then you should definitely try the spaghetti with zucchini cream and cherry tomatoes. It’s a completely vegetarian dish, light yet tasty and nourishing, which can nevertheless be further enriched with anything you like, such as nuts, cheese, etc… The spaghetti with zucchini cream and cherry tomatoes can also be enjoyed hot or cold.
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Fall, Spring, Summer
Ingredients
- 14 oz zucchini
- 10 cherry tomatoes
- to taste fine salt
- to taste pepper or chili pepper
- to taste extra virgin olive oil
- 9 oz spaghetti
Preparation
Wash the cherry tomatoes and cut them into two or more parts depending on their size and set them aside, keeping the vegetable water, which will be used to further flavor our pasta.
Bring some water to a boil in a pot, enough to also cook the spaghetti.
Wash the zucchini, remove the waste parts, and cut them into large pieces.
When the water comes to a boil, add salt, wait for it to boil again, then immerse the zucchini pieces, letting them blanch over high heat for only 3 minutes. Then, drain them immediately, wait for the water to return to a boil, and add the spaghetti.
While the spaghetti is cooking, put the zucchini in a blender and blend them coarsely or finely, according to your taste.
You will obtain a very fluid cream since zucchinis are rich in water. Drain the pasta al dente and mix it with the zucchini cream, cherry tomatoes, adding extra virgin olive oil, pepper or chili, salt (if necessary), and spices like parsley, basil, according to personal taste.
That’s it; the spaghetti with zucchini cream and cherry tomatoes are ready. Enjoy your meal.
