Classic pasta is usually made with macaroni. Zucchini spaghetti with tomatoes is an unconventional but no less delicious version of the Italian dish, distinguished by its refreshing taste and lightness.
Ingredients:
- Zucchini – 2 pcs.
- Tomatoes – 2 pcs.
- Bell pepper – 1/2 pc.
- Walnuts – 70 g
- Basil – to taste
- Garlic – 3 cloves
- Olive oil – 2 tbsp.
- Lemon juice – 2 tbsp.
- Salt – 1/4 tsp.
Directions:
- First, prepare the sauce. Grind the walnuts.
- Place the basil and garlic in a blender bowl. Add olive oil and lemon juice. Blend until smooth. If the sauce is too thick, add a little water.
- Finely chop the tomatoes and bell peppers. Add the chopped vegetables to the sauce. Add walnuts and salt. Mix gently. The sauce is ready.
- Peel the zucchini and grate it on a Korean carrot grater. Leave the part with the seeds intact.
- Place the “spaghetti” in a deep bowl, add the sauce, and mix gently. Put it in the refrigerator for at least 1 hour.
- Zucchini spaghetti with tomatoes is distinguished by its spectacular presentation: bright green and red shades contrast harmoniously with each other and awaken the appetite. The taste of the dish is no less interesting.
- This is due to the sauce that is used to season the pasta, made from neutral zucchini. It is characterized by a juicy, sweet taste with piquant notes of garlic, herbs, and nuts.