Summer spaghetti with zucchini

Votes: 2

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 428, total fat 18 G., saturated fats 5 G., proteins 17 G., carbohydrates 51 G., fiber 4 G., cholesterol 13 mg, sodium 417 mg, sugar 5 G.

Summer vegetables infuse this pasta with richness and vibrant color. Combine cooked spaghetti with green zucchini, sweet red tomatoes, and yellow corn, top with walnuts, Parmesan, and fresh basil, and enjoy this luxurious dish all summer long.

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.

Ingredients for the recipe:

220 g spaghetti
2 tbsp extra-virgin olive oil + more
1 ear of corn, kernels removed from the cob
1 zucchini, sliced into 0.5cm thick rounds.
2 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
1 cup small tomatoes, halved
1/4 cup chopped walnuts
0.5 tbsp. grated parmesan
10 fresh basil leaves, torn

Ingredient Substitution Suggestions

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Recipes with similar ingredients: spaghetti pasta, zucchini, corn, tomatoes, walnuts, Parmesan cheese, basil

Cooking the dish according to the recipe:

Bring a large pot of water to a boil. Salt the water and add the spaghetti.
Heat olive oil in a large skillet over medium-high heat. Add corn, zucchini, garlic, and red pepper and cook, stirring occasionally, until zucchini is tender but not browned, 4 to 6 minutes.

When the spaghetti is al dente, drain and add it to the zucchini. Turn off the heat and stir gently. Add the tomatoes, walnuts, and half the Parmesan. Drizzle with olive oil and toss gently. Sprinkle with basil and Parmesan. Divide the pasta among bowls and serve.

Categories:

recipe / Calorie content of prepared meals / Comfort food / Simple and quick recipes / Quick dinners / Simple pasta recipes / Summer dishes / Main courses / Pasta / Vegetables and mushrooms / Geoffrey Zakarian