Spaghetti Verdura
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g spahetti or other pasta
- 100 g cocktail tomatoes, e, orane
- 100 g cocktail tomatoes, red, or other red tomatoes
- 50 g pine nuts
- 3 courgettes, mini
- 1 clove garlic
- 10 basil leaves
- olive oil
- 20 ml balsamic vinegar
- 1 tablespoon honey
- 0.5 ½ hot peppers, green
- sugar
- salt and pepper
- Parmesan, grated
Print Recipe
Pin Recipe Instructions
- First of all: Everyone can determine the ingredients themselves in the amount. I also just threw it together from garden ingredients.
- Cook the spaghetti in the boiling water until al dente (8 minutes). In the meantime, cut the tomatoes in half or, depending on the size, dice. Cut the zucchini into small slices, pluck the basil into pieces. Heat olive oil as needed (some like a lot, others little, but the oil here is the base of the sauce, so it shouldn`t be too little). When the oil is hot enough, roast pine nuts in it and switch down quickly, otherwise it will simmer too quickly. Press the garlic into the oil. Add the zucchini, peppers and tomatoes. Cook the whole thing as you like, but not too long, otherwise it will turn out to be a mushy sauce. Season to taste with balsamic vinegar, salt, pepper and honey. Finally add the basil and mix the sauce with the spaghetti. Round off with parmesan.
- Tip:
- If you like, you can first roast the pine nuts without oil and e.g., Add raisins. Very variable recipe without mandatory specifications.
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