Zucchini spaghetti with cherry tomato sugo and parmesan cheese
Source: https://www.gefu.com/rcp_recipe/zucchini-spaghetti-with-cherry-tomato-sugo-and-parmesan-cheese
Total time:
45 Minutes
Ingredients
| 500 | g | green Zucchini |
| 500 | g | yellow Zucchini |
| 80 | g | Parmesan cheese |
| 1 | kg | Cherry tomatoes |
| 200 | ml | Tomato juice |
| 1 | small Onion | |
| 50 | ml | Olive oil |
| 50 | g | Cane sugar |
| 3 | EL | Balsamic vinegar |
| Rosemary | ||
| Thyme | ||
| Basil | ||
| Garlic | ||
| Salt | ||
| Pepper |
Preparation
Wash the zucchini, cut into spaghetti using the SPIRALFIX® spiral slicer and set aside.
Wash the cherry tomatoes, set 8 aside and quarter the remaining tomatoes. Cut the onion into small cubes and sauté in olive oil in a pot. Press the garlic into the pot with the GARLICO garlic press and sauté briefly. Finely chop the herbs (rosemary, thyme, basil) and add to the pot together with the tomato juice. Season everything with salt, pepper, brown sugar and balsamic vinegar and simmer for half an hour at low heat.
Finally, quarter the remaining 8 cherry tomatoes and add them to the sugo.
Briefly toss the zucchini spaghetti in a pan with olive oil and season with salt and pepper.
Nutritional values per serving
| Energy | 1.540,0 kJ | |
|---|---|---|
| Calories | 368,0 kcal | |
| Protein | 13,0 g | |
| Fat | 21,0 g | |
| Carbohydrates | 32,0 g |
Organisation
Category
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