Tomato avocado salad with cottage cheese
In a hot pan, toast the pine nuts without fat over medium heat for 3 minutes. Wash and halve the tomatoes. Cut the olives into rings. Pit the avocado, scoop out...
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Spaghetti Aglio e Olio with tomatoes and zucchini
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Preparation time:
25 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
427
Calories
48 g
Carbohydrates
11 g
Protein
20 g
Fat
Ingredients:
 | Cherry tomatoes, cocktail tomatoes (fresh) | 3 ¾ (75 g) |
 | Olive oil | 17 ½ ml |
 | Garlic (fresh) | 1 ¾ (5 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Parsley (fresh) | 1 Teaspoon |
 | Spelt wholemeal spaghetti (raw) | 62 ½ g |
 | Zucchini (fresh) | ½ (105 g) |
 | Chili pepper, hot pepper (fresh) | ½ (2,5 g) |
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Preparation:
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
Cutting board
Kitchen knife
Peeler
Stove
Tablespoon
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