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Zucchini Spaghetti with tomato sauce

ingredients

servings

2

Courgette

4 unit

Tomato pulp

200 grams

Iodized salt

to taste

Parsley

1 teaspoon

first courses from Italy - Lombardia

Zucchini Spaghetti with tomato sauce

Zucchini Spaghetti with tomato sauce

vegan source of C vitamins high in potassium high in phosphorus

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Zucchini Spaghetti with tomato sauce

A delicious dish, which replaces the dough very well, adding lightness. cooked zucchini spaghetti, with a good tomato sauce, and especially without oil!

Zucchini Spaghetti with tomato sauce step 1

step 1

Boil a large pot of water. Pour the pulp into a saucepan, add salt, add the spices of your choice (I have indicated the parsley, but you may change) and simmer over medium heat.

Zucchini Spaghetti with tomato sauce step 2

step 2

Wash and clean zucchini (the 4 dose refers to medium-large zucchini, if they are small aggiungetene a couple). With the appropriate tool for spiralizzare, cut out the spaghetti.

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Zucchini Spaghetti with tomato sauce step 3

step 3

When the water boils, add salt abundantly: a bit 'more than you would for the traditional pasta. Immerse then the two minutes of cooking spaghetti and dates from when the water resumes boiling.

Zucchini Spaghetti with tomato sauce step 4

step 4

Drain well, add the tomato sauce, stir and serve. If you want, with a sprinkling of gomasio or almond kernels. But they are also excellent without.

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