Summary

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

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Instructions

1. 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.
2. Cook the spaghetti in salted boiling water until al dente.
3. 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.
4. In this way of serving, which is common in Italy, each guest mixes pasta, zucchini and parmesan himself.
5. Variation:
6. Immediately fold in the spaghetti and parmesan cheese into the zucchini mixture and serve already mixed.