Spaghetti with Zucchini

    40 minutes

    This is a satisfying vegetarian pasta dish. Spaghetti is tossed with sauteed zucchini in a tomato sauce. Sprinkle liberally with Parmesan before serving.

    3 people made this

    Serves: 4 

    • 500g zucchini (about two large), washed, dried and diced
    • 300g fresh tomatoes or tinned tomatoes
    • 2 cloves garlic, finely chopped
    • 1/2 bunch parsley, finely chopped
    • 1/2 bunch basil, finely chopped
    • 4 tablespoons olive oil
    • salt
    • pepper
    • 1 pinch sweet paprika
    • 1 knob butter
    • freshly grated Parmesan cheese
    • 500g spaghetti

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Place zucchini in a colander, salt lightly and leave for about 15 minutes.
    2. Meanwhile, place tomatoes into a pot of boiling water for a few seconds, remove skin and finely chop.
    3. Heat 2 tablespoons olive oil in a saucepan and briefly saute the garlic. Add tomatoes, parsley and basil. Season with parsley, basil and paprika. Simmer, covered over low heat for about 20 minutes.
    4. Pat zucchini dry with kitchen towels. Heat the remaining olive oil in a pan and saute zucchini until evenly cooked and lightly browned. Set aside and keep warm.
    5. Bring a large pot of salted and oiled water to the boil. Cook spaghetti until al dente according to package instructions. Drain and place into a preheated bowl with a knob of butter.
    6. Toss spaghetti with zucchini and tomato sauce. Sprinkle with Parmesan and serve immediately.

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    Made it without the basil (it doesn't like me), wonderful recipe, thx!  -  07 Jun 2015  (Review from Allrecipes UK & Ireland)