Cherry Tomato and Zucchini Spaghetti

Cherry Tomato and Zucchini Spaghetti

  • Preparation 25 min
  • Cooking 20 min
  • Servings 4

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, onions, garlic and basil for the ultimate Italian end-of-summer meal.

Featured in RICARDO Magazine (BACK TO SCHOOL 2016)
  • Egg-free
  • Nut-free
  • Vegetarian

Categories

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 and pepper

Preparation

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