Spaghetti with zucchini and tomatoes
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Vegetables infuse this dish with the vibrant flavors and aromas of summer. Thinly sliced zucchini and squash are mixed with cherry tomatoes, fennel root, onion, garlic, and oregano and roasted in the oven at a high temperature. They are then combined with al dente spaghetti, drizzled with lemon juice, and topped with grated Parmesan cheese. This vegetarian pasta is very simple to prepare, yet tastes exquisite. Perfect for both a weekday dinner and a summer holiday lunch.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g spaghetti
- 1 medium zucchini, thinly sliced
- 1 medium yellow zucchini, thinly sliced
- 2 cups cherry tomatoes
- 1 fennel root, trimmed and thinly sliced
- Half an onion, finely chopped
- 4 cloves garlic, chopped
- 2 tablespoons chopped fresh oregano
- 0.5 cups olive oil
- 0.5 tsp red pepper flakes
- Juice of 1 lemon
- Grated Parmesan, for serving
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Cooking the dish according to the recipe:
- Preheat oven to 230°C. Bring a large saucepan of salted water to a boil.
- In a large bowl, combine the zucchini, tomatoes, fennel, onion, garlic, and oregano. Add olive oil and a pinch of salt and pepper and toss well. Arrange the vegetables on 2 baking sheets and spread them evenly. Roast in the oven until the zucchini and other vegetables begin to brown, 15-25 minutes. Transfer the vegetables to a large bowl and cover with a plate to keep warm.
- The pasta water should be boiling. Add the spaghetti and stir to prevent sticking. Cook until al dente, 8-9 minutes, then drain.
- Combine the spaghetti with the vegetable mixture. Sprinkle with lemon juice and toss. Divide among plates. Sprinkle with Parmesan cheese, if desired.
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