Zucchini noodles with tomatoes and walnuts
4 servings
25 minutes
The fashionable trend of replacing spaghetti with vegetables is reminiscent of "The Adventures of Cipollino", where the main roles are played by pumpkin, beetroot, celery and, of course, zucchini. It is enough to grate it on a special grater, and you get long pasta. The only drawback is that young zucchini is watery, and in our garden, the zucchini also turned out tasteless. But this can be easily improved by adding tomatoes, garlic, rosemary and walnuts to the zucchini noodles fried in a pan. Another important point: use butter or ghee. It gives the inexpressive zucchini its creamy flavor and turns the liquid sauce into an emulsion.
1
Cut the cherry tomatoes in half.
- Cherry tomatoes: 250 g
2
Tear the basil leaves from the stems and slice them into thin strips.
- Purple basil: 2 sprigs
3
Chop the walnuts with a knife, not too finely.
- Walnuts: 50 g
4
Grate young zucchini without peeling to make long noodles using a Korean carrot grater.
- Baby courgettes: 2 pieces
5
Heat butter in a pan over medium heat.
- Butter: 30 g
6
Add a sprig of rosemary, cherry tomatoes, sauté for 3-4 minutes, then press the garlic.
- Rosemary: 1 sprig
- Cherry tomatoes: 250 g
- Garlic: 2 cloves
7
Remove the pan from the heat and add zucchini to the hot tomatoes.
- Baby courgettes: 2 pieces
8
Add nuts, basil, and season with salt and pepper to taste.
- Walnuts: 50 g
- Purple basil: 2 sprigs
- Salt: to taste
- Ground black pepper: to taste
9
Mix everything so the zucchini absorbs the juices.
10
Place the noodles on a plate, grate cheese on top, and serve.
- Parmesan (Parmigiano Reggiano): to taste
