Zucchini Tagliatelle with Tomato Sauce and Prawns
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 zucchini, depending on the size and level hunger
- 1 shallot (s), or onion
- 100 g olives, black, pitted, not dried
- 70 g tomato paste, 1 small can
- 2 cup vegetable broth
- 2 large tomatoes, cut into pieces
- 250 g shrimp (s)
- 1 clove garlic
- marjoram
- oregano
- herbs Provence
- possibly rosemary
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Wash the zucchini and cut into thin slices, remove the seeds and then cut into even strips - just like tagliatelle. Peel the shallot or onion and cut into thin slices. If necessary, cut the onion in half first.
- Heat some olive oil in a pan and sauté the onions. Add the zucchini strips. Add the vegetable stock and cook for 5-10 minutes until the tagliatelle is al dente. Cut the olives into slices and mix them in so that they are a little warmed up.
- For the sauce, cut the tomatoes into small cubes.
- Heat the oil in a pan or saucepan and add the prawns. Add the garlic and tomato paste, then the tomatoes. Season to taste with herbs, salt and pepper. Possibly season with a little brandy and cook for a few minutes.
- Arrange the zucchini tagliatte on the plate and add the tomato sauce with shrimp. Drizzle with some fresh olive oil and serve.
- It goes well with fresh baguette and a glass of white wine.
- Summery, Mediterranean, light and low in calories.
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