Sun Spaghetti With Siced Zucchini Chutney Sauce Recipe

Name: Sun Spaghetti With Siced Zucchini Chutney Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/8 pounds spaghetti; 1 zucchini diced; 1 eggplant diced; 6 cherry tomatoes halved; 15 shrimp; 8 teaspoons spiced zucchini chutney; heavy cream 15 cl.; salt; pepper; 2 tablespoons olive oil

Servings: persons

1
Cook spaghetti in salted boiling water until al dente.
2
Heat 1 tbsp. olive oil in a frying pan.
3
Once the oil is hot, brown eggplant and zucchini.
4
Add cherry tomatoes and shrimp, then spiced zucchini chutney.
5
Mix gently.
6
Season with salt and pepper.
7
Add cream and mix again.
8
Serve spaghetti topped with sauce.

477

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: 1 1/8 pounds spaghetti, 1 zucchini diced, 1 eggplant diced, 6 cherry tomatoes halved, and more.

Yes, Sun Spaghetti With Siced Zucchini Chutney Sauce 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.

Sun Spaghetti With Siced Zucchini Chutney Sauce

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