Spaghetti with Zucchini, Tomatoes and Herbs
by Editorial Staff
Ingredients
- Zucchini 1 piece
- A tomato 1 piece
- Hard cheese 100 g
- Mayonnaise 50 grams
- Green onions 2 bl.
- Vegetable oil 2 t.s.
- Garlic 3 cloves
- Spaghetti 300 grams
Directions
- We take the zucchini (zucchini), wash it and wipe it with a napkin. I also wash tomatoes and greens under running water. Cut off a piece of cheese about 100 grams. We put water for spaghetti on the gas stove.
- For this dish, you can use the insides of a vegetable marrow stuffed with tomatoes, cheese, and herbs. The zucchini is very young and the grains have not yet formed there and it is ideal for our idea.
- Finely chop the courgette. We crumble the available greens. Grind the cheese for speed on a beet grater. Don’t forget to chop the tomato and chop the garlic. The larger the tomato, of course, the tastier.
- First of all, put the zucchini and tomatoes in a hot frying pan with added vegetable oil. After frying them for 5 minutes, add the herbs. After another couple of minutes, throw in the cheese and garlic, drip mayonnaise, cover and turn off.
- Spaghetti is boiled in slightly salted water for about 10 minutes. Strain and spread each portion. We put our zucchini on top and cheers.
All to the table!
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