Light, delicious and summery pasta with fresh zucchini and tomatoes in garlic-butter sauce.
One of the most delicious summer dishes is zucchini, and zucchini noodles with garlic butter and tomatoes are a great way to enjoy them! Garlic and butter are a classic combination of flavors, and zucchini is cooked in butter before adding garlic. Then we put some cherry tomatoes/grapes inside, which we fry until they start to bubble and burst, and then add all the tomato juice to make the base for the sauce! Pasta should be cooked when the vegetables are ready and everything is mixed with a little parmesan cheese and parsley! This summer pasta is cooked in less than 30 minutes, so it is perfect for any evening of the week, even for busy evenings!
Ingredient
8 oz. Pasta (gluten-free)
2 tablespoons butter
2 medium zucchini, sliced
4 garlic cloves, minced
1 pinch of ground red pepper (optional)
2 cups cherry tomatoes
1/4 cup grated parmesan cheese (Parmesan Reggiano)
1 tablespoon chopped parsley (or basil),
salt and pepper to taste
Addresses
Start cooking the pasta according to the instructions on the package, leaving some water to cook the pasta.
Meanwhile, melt the butter in a large frying pan over medium heat. Add the zucchini and cook until tender, 3 to 5 minutes.
Add the garlic and paprika and cook until fragrant, about a minute, before setting aside.
Bring the tomatoes to a boil over medium heat.
Mix the finished pasta, zucchini, tomatoes, parmesan cheese, parsley, salt and pepper with enough water to cook the pasta to make a nice gravy, and enjoy!
To choose from: add 1/2 teaspoon of ground fennel seeds.
To choose from: add 1 tablespoon of lemon juice.
Nutritional value: 334 calories, 9 g of fat (5 g saturated, 0 g trans acids), 21 mg of cholesterol, 127 mg of sodium, 50 g of carbohydrates (3 g of fiber, 6 g of sugar), 12 g of proteins.
