Spaghetti With Caramelised Zucchini and Fresh Tomatoes Recipe

Name: Spaghetti With Caramelised Zucchini and Fresh Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 g unsalted butter; 1 tablespoon olive oil; 8 small zucchini, thinly sliced; sea salt and black pepper; 1 garlic clove, crushed; ¼ cup cream; 400 g spaghetti; 4 tomatoes, roughly chopped; 2 spring onions, chopped; grated parmesan cheese, to serve

Servings: persons

20 g unsalted butter
1 tablespoon olive oil
8 small zucchini, thinly sliced
sea salt and black pepper
1 garlic clove, crushed
¼ cup cream
400 g spaghetti
4 tomatoes, roughly chopped
2 spring onions, chopped
grated parmesan cheese, to serve

1
Heat large non stick fry pan over a low heat.
2
Add the butter oil, zucchini, salt and pepper to tste and cook, stirring occasionally for 30 minutes or until the zucchini is soft.
3
Add the garlic and cream and cook for 2-3 minutes or until thickened.
4
Set aside and keep warm.
5
Cook spaghetti in a large saucepan as per packet instructions until al dente.
6
Drain spaghetti and return to the saucpan, add the zucchini mix, tomatoes and spring onions and gently toss to combine.
7
Divide between bowls and top with parmesan.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 20 g unsalted butter, 1 tablespoon olive oil, 8 small zucchini, thinly sliced, sea salt and black pepper, and more.

Yes, Spaghetti With Caramelised Zucchini and Fresh Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti With Caramelised Zucchini and Fresh Tomatoes

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