Spaghetti with Zucchini and Cheese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 180 g spahetti
- 1 onion (s)
- 350 g zucchini, as small as possible
- 30 g parmesan cheese
- 30 g cheese (Provolone, Taleio, Edamer, Munster or Raclette)
- 12 basil leaves
- 3 tablespoon olive oil, extra virgin, cold-pressed
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Finely chop the onion. Grate the parmesan. Cut the provolone cheese into small pieces. Cut the zucchini into fine slices or slice with a cucumber slicer. Cut the basil leaves into 3 mm wide strips.
- Cook the spaghetti in salted boiling water until al dente.
- In the meantime, heat 3 tablespoons of olive oil in a large pan and sauté the onions. Add zucchini and fry for exactly 8 minutes, stirring constantly. Reduce the heat, add the salt, pepper, basil and the provolone cheese and continue stirring until the cheese has dissolved. Strain the pasta, drain and divide it into 2 preheated plates. Cover with the zucchini mixture. Sprinkle the freshly grated parmesan on top.
- In this way of serving, which is common in Italy, each guest mixes pasta, zucchini and parmesan himself.
- Variation:
- Immediately fold in the spaghetti and parmesan cheese into the zucchini mixture and serve already mixed.
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