Spaghetti with Zucchini and Cherry Tomatoes

[Guest guest]

Spaghetti with Zucchini and Cherry Tomatoes

 

 

125 g (4 1/2 oz) dried GF spaghetti

2 tablespoons (8 tsp) olive oil

1 garlic clove, crushed

2 small zucchini, grated

125 g (4 1/2 oz) vherry tomatoes, halved

1/4 cup grated vegan parmesan cheese, to serve

 

 

1. Cook pasta in a large saucepan of boiling salted water, following

packet directions, until tender.

 

2. Meanwhile, heat oil in a small, non-stick frying pan over high

heat. Add garlic, zucchini and tomatoes. Cook, stirring often, for 3

minutes or until tender.

 

3. Drain pasta, reserving 2 tablespoons (8 tsp) cooking water. Return

pasta and reserved water to saucepan. Add zucchini mixture, salt and

pepper to pasta. Toss over low heat until heated through. Spoon into

bowl. Top with parmesan and serve.

 

 

Serves 1.