Summer Spaghetti with Zucchini, Tomatoes and Lemon
Light summer pasta with fried zucchini, sweet cherry tomatoes and yellow bell pepper, finished with lemon zest, fresh basil and Parmesan. It is ready in about 30 minutes and needs only a little time at the stove.
By yumbelo · 4 servings · 30 minutes
Ingredients
- 400 g Spaghetti
- 2 pc Zucchini
- 1 pc Yellow bell pepper
- 500 g Cherry tomatoes
- 2 pc Garlic cloves
- 3 tbsp Olive oil
- 60 g Parmesan, freshly grated
- 1 pc Organic lemon (zest and juice)
- 1 bunch Basil
- Salt
- Pepper
Method
- Bring water to a boil in a large pot with a pinch of salt and cook the spaghetti until al dente according to the package instructions.
- Wash the zucchini and bell pepper and cut into small cubes. Halve the cherry tomatoes. Finely chop the garlic.
- Heat two tablespoons of olive oil in a large pan. Fry the zucchini and bell pepper over medium to high heat for about 6 minutes, until they take on a little color. Season with salt and pepper.
- Add the garlic and tomatoes and fry for another 3 minutes, until the tomatoes start to burst slightly.
- Wash the lemon well in hot water, finely grate the zest and squeeze out the juice. Pick the basil leaves off and roughly chop them.
- Drain the pasta and reserve a ladleful of cooking water. Add the spaghetti to the vegetables in the pan and stir in the lemon zest, a little lemon juice, the remaining olive oil and a splash of pasta water.
- Sprinkle with Parmesan and basil, toss well, season to taste with salt, pepper and lemon juice, and serve immediately.