Cherry Tomato and Zucchini Spaghetti | RICARDO
Make the most of the fall season’s bounty, full of garden-fresh, local and especially inexpensive vegetables. Pile that pasta high with tomatoes, zucchini, onio
Keywords
- tomatoes
- zucchini
- spaghetti
- vegetables
- veggies
- weekday recipe
- italian recipe
- garden vegetables
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Ingredients
- 2 medium zucchini, cut into small dice
- 3 tbsp (45 ml) olive oil
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 4 cups (560 g) cherry tomatoes, halved
- ¾ lb (340 g) spaghetti
- 1/3 cup (65 g) pitted kalamata olives, halved
- ¼ cup (10 g) fresh basil leaves, torn
- ½ cup (35 g) grated Parmigiano-Reggiano cheese
- Salt
- pepper
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