Today I am sharing my recipe for zucchini spaghetti, the simplest and my favorite! A first course ready in no time, while the spaghetti cooks, so does the sauce, making it perfect for quick but refined and tasty lunches or dinners! Ideal for serving at a dinner with friends! Now, hurry to the kitchen and try them!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Zucchini Spaghetti
- 10.5 oz zucchini (weighed cleaned)
- 8.8 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 from the waste parts, wash and dry them, then slice them thinly with the mandoline and place them in the pan. Meanwhile, boil the water for the pasta, and when it boils, dip the spaghetti in.
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 cherry tomatoes over high heat for 10 minutes, stirring occasionally. Just before turning off, add a pinch of dried chili pepper.
Drain the spaghetti al dente (they 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 hot and steamy! Enjoy your meal!
ZUCCHINI SPAGHETTI
