Summary

Ingredients

• 250 g spahetti
• Salt water
• 1 zucchini (approx. 200 g)
• 1 tomato (s)
• 100 g sour cream
• Milk (whole milk)
• 0.5 ½ bunch parsley
• 1 tablespoon olive oil
• 1 clove garlic
• salt and pepper
• Sambal Oelek or Harissa or similar

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Instructions

1. Cook the spaghetti in salted water until al dente. While the pasta is cooking, chop the clove of garlic and sauté in the olive oil. Clean the zucchini, cut into small cubes and stew in the olive oil for about 5 minutes so that they still have a bite. Also dice the tomato and add it. Salt and pepper to taste.
2. Now reduce the heat, the sauce must no longer boil! Stir in the sour cream and then add enough milk to make the sauce thick and creamy.
3. Then season with the Scharfmacher to suit your personal taste, but with a distinct spiciness. This creates a nice contrast between fruity / sour and spicy. Finally stir in the finely chopped parsley and serve the sauce on the spaghetti.