Spaghetti With Caramelised Zucchini and Fresh Tomatoes |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a great recipe for using up those homegrown zucchini and tomatoes! I peel and remove the seeds of the tomatoes but its the way I prefer it. This is great to serve during the summer months for a light meal. Ingredients:
20 g unsalted butter |
1 tablespoon olive oil |
8 small zucchini, thinly sliced |
sea salt and black pepper |
1 garlic clove, crushed |
1/4 cup cream |
400 g spaghetti |
4 tomatoes, roughly chopped |
2 spring onions, chopped |
grated parmesan cheese, to serve |
Directions:
1. Heat large non stick fry pan over a low heat.
2. Add the butter oil, zucchini, salt and pepper to tste and cook, stirring occasionally for 30 minutes or until the zucchini is soft. Add the garlic and cream and cook for 2-3 minutes or until thickened. Set aside and keep warm.
3. Cook spaghetti in a large saucepan as per packet instructions until al dente.
4. Drain spaghetti and return to the saucpan, add the zucchini mix, tomatoes and spring onions and gently toss to combine.
5. Divide between bowls and top with parmesan.
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