Prep 5 mins
Cook 10 mins
This is a really light delicious spaghetti recipe which can be adapted to suit your own tastes. It is really yummy and easy on the waistline! We always have this dish with fresh crusty bread.
- olive oil
- 3 -4 large garlic cloves, finely sliced
- 1 zucchini, sliced
- 6 -8 large fresh basil leaves (roughly chopped)
- 1 very small onion, finely chopped
- cherry tomatoes (1 punnet)
- salt & pepper
- parmesan cheese (optional)
- Prepare your ingredients.
- Boil water for the spaghetti and when ready add enough spaghetti for 4 people.
- In a separate fry pan add olive oil (enough to cover the bottom of the pan) - approx 6 tablespoons.
- Heat gently and add onion, garlic and zucchini. Gently fry for a few minutes turning the contents often.
- About 2-3 minutes before the spaghetti is ready, add the basil and tomato's. Fold gently so as to absorb the oil.
- Drain the spaghetti and add to the fry pan in batches, stirring the ingredients into the spaghetti as you add.
- Season with salt & pepper and serve with parmesan cheese.
I had one of those giant zucchini that are so common this time of year and didn't want to make zucchini bread. I came across this recipe while looking for something else to do with it. Since it was huge, I shredded it instead of slicing it, and I used regular tomatoes instead of cherry tomatoes. Other than that, I made it pretty much as written. It was quick, easy, and tastes like summer. I'll definitely make this again. Thanks for posting!
I was going thru my recipe box and realized I'd forgotten to review this recipe. Ozzygirl, this recipe is great. I made it as written, but instead of using pasta, I used spaghetti squash. What a great way to get so many vegetables in one bowl. I'll be making this again today but since it's December and the tomatoes aren't summer great, I'm going to try roasing them first. Thanks again for a first rate recipe.
DH and I made this pasta for lunch today. It was a great, tasty way to use up excess cherry tomatoes and zucchini from our garden. I used 1 lb of spaghetti and this seemed proportionate to the veggies. I added a liberal amount of salt and pepper and parmesan reggiano to the final product. We would make this again if we have zucchini and tomatoes in abundance. Thanks!