Summer vegetable spaghetti are colorful, tasty, rich, and hearty, an easy main course to prepare for lunch or dinner, or to enjoy at work or under a beach umbrella. Besides zucchini, we can use carrots, cucumbers, tomatoes to enrich it and make it even more filling and delicious, according to our taste. If we want to make our summer vegetable spaghetti completely vegetarian, we can eliminate the tuna or replace it with tofu, soybeans, etc…
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, Summer
Ingredients
- 1.3 lbs Zucchini
- to taste Black olives
- to taste Canned yellow corn kernels
- to taste Onions
- 3.5 oz Tuna in oil
- to taste Fine salt
- to taste Oregano
- 1 tbsp Apple cider vinegar
Tools
- 1 Spiralizer
Preparation
Boil some water.
In the meantime, wash the zucchini and remove the ends.
With the appropriate tool, spiral cut half a red onion and the zucchini (or other vegetables of our choice).
Fill a heat-resistant bowl with water, ice, and a pinch of fine salt. Stir to dissolve the salt.
As soon as the water boils, throw the zucchini spaghetti into the boiling water for 15 seconds and stir.
After 25 seconds, drain them and immediately plunge them into the ice water to stop the cooking, leaving them firmer and crunchier. Stir the spaghetti in the cold water for a moment and then drain them perfectly, letting them drip in a sieve.
Rinse the canned corn under running water.
Drain the excess oil from the tuna and place it in a bowl.
Combine the vegetable spaghetti and season with pitted olives, onion, well-drained corn, salt, vinegar, and a pinch of oregano to taste. Mix all the ingredients and enjoy the fresh and light taste of the summer vegetable spaghetti immediately (accompanied by a slice of good homemade bread), or store them in the fridge, well covered, to let the flavors meld.
