About this recipe:A deliciously wholesome vegetarian pasta dish. Spaghetti is tossed with sauteed courgettes in a tomato sauce. Scatter liberally with Parmesan before serving.
500g courgettes, washed, dried and diced
300g fresh tomatoes or tinned tomatoes
2 cloves garlic, finely chopped
1/2 bunch parsley, finely chopped
1/2 bunch basil, finely chopped
4 tablespoons olive oil
1 pinch sweet paprika
1 knob butter
freshly grated Parmesan cheese
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Method Prep:10min › Cook:30min › Ready in:40min
Place courgettes in a colander, salt lightly and leave for about 15 minutes.
Meanwhile, place tomatoes into a pot of boiling water for a few seconds, remove skin and finely chop.
Heat 2 tablespoons olive oil in a saucepan and briefly saute the garlic. Add tomatoes, parsley and basil. Season with parsley, basil and paprika. Simmer, covered over low heat for about 20 minutes.
Pat courgettes dry with kitchen towels. Heat the remaining olive oil in a pan and saute courgettes until evenly cooked and lightly browned. Set aside and keep warm.
Bring a large pot of salted and oiled water to the boil. Cook spaghetti until al dente according to package instructions. Drain and place into a preheated bowl with a knob of butter.
Toss spaghetti with courgettes and tomato sauce. Sprinkle with Parmesan and serve immediately.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.