Table of Contents
Pesto-Tomato-Pasta
We have a great vegetarian pasta recipe with zucchini, tomatoes and mozzarella. As a sauce, there is a quick pesto that is prepared with basil and parmesan. Buon Appetito!
light
Vegetarian
Italian
pasta dishes
ingredients
- 250 g cherry tomatoes
- 2 Zucchini
- 2 cloves of garlic
- 1⁄2 bunch of basil
- 8 tbsp olive oil
- 400 g Spaghetti
- 125 g Mini-Mozzarella
- 80g freshly grated Parmesan
- Salt, pepper from the mill
preparation
- Wash the tomatoes and courgettes, cut off the ends of the courgettes and dice the courgettes. Peel and slice the garlic. Rinse the basil, pat dry, pluck off the leaves, set aside some for the garnish and finely chop the rest.
- Fry the tomatoes, zucchini and garlic in 5 tablespoons of heated oil for 6-8 minutes. Cook the spaghetti in salted water according to package directions, drain, reserving 6-8 tbsp of pasta water. Drain the mozzarella and halve or quarter if necessary.
- For the pesto, puree the basil, the remaining oil, half the Parmesan and the pasta water and season with salt and pepper. Mix the zucchini and tomato mixture with the pesto and spaghetti, arrange on pasta plates, garnish with the remaining Parmesan, the mini mozzarella and the basil leaves and serve.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 3,059 kJ 731 kcal |
| fat | 35.0 g |
| carbohydrates | 74.0 g |
| protein | 28.0 g |
