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Spaghetti Aglio e Olio with tomatoes and zucchini

Spaghetti Aglio e Olio with tomatoes and zucchini

Preparation time:
25 min
Difficulty level:

Nutritional values:

48 g
11 g
20 g


Cherry tomatoes, cocktail tomatoes (fresh)Cherry tomatoes, cocktail tomatoes (fresh)3 ¾ (75 g)
Olive oilOlive oil 17 ½ ml
Garlic (fresh)Garlic (fresh)1 ¾ (5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parsley (fresh)Parsley (fresh) 1 Teaspoon
Spelt wholemeal spaghetti (raw)Spelt wholemeal spaghetti (raw) 62 ½ g
Zucchini (fresh)Zucchini (fresh)½ (105 g)
Chili pepper, hot pepper (fresh)Chili pepper, hot pepper (fresh)½ (2,5 g)


Step 1:
Prepare the spaghetti according to the package instructions and save some of the pasta water.
Step 2:
Wash the zucchini and cut into long strips using a vegetable peeler. Peel the garlic and cut into thin slices. Cut the chili pepper in half lengthwise, remove the seeds and cut into small slices. Wash and coarsely chop the parsley. Wash and halve the tomatoes.
Step 3:
In a frying pan, heat a little olive oil over medium heat. Sauté the garlic, chili and parsley. Add the spaghetti, tomatoes and zucchini strips with some collected pasta water and toss well. Season with salt and pepper, garnish with the remaining parsley and serve.

Macronutrient distribution:

The recipe Spaghetti Aglio e Olio with tomatoes and zucchini is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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