Cherry Tomato and Zucchini Spaghetti
Today, I'm sharing a quick recipe with many vegetables: cherry tomatoes and zucchini spaghetti. A dish that can be on the table in just 20 minutes (and that immediately made it a favorite). And not only is it delicious, but it is also very easy to make! Try it yourself quickly.
Ingredients
Spaghetti
- ¼ pound bacon bits
- 1 onion finely chopped
- ¾ pound ground beef
- 1¼ pound spaghetti
Stir-fried zucchini
- 2 tablespoons olive oil
- 2 zucchini washed, halved and cut in slices
- 2 cloves garlic squeezed
- 1 cup cherry tomatoes halved
- 2 tablespoons fresh basil in strips
- ½ teaspoon salt
- ⅙ teaspoon ground black pepper freshly grounded
Ingredients you need per step are listed below the step in Italic
Instructions
- Have all ingredients ready for smooth preparation.
- Fry the bacon and onion in the frying pan for 3 minutes.¼ pound bacon bits, 1 onion
- Add the ground beef and fry until loose and brown.¾ pound ground beef
- Meanwhile, cook the spaghetti according to the instructions on the package. Drain.1¼ pound spaghetti
- Mix the ground beef with the cooked spaghetti.
- Heat a frying pan, add the olive oil, and stir-fry the zucchini for 2 minutes.2 tablespoons olive oil, 2 zucchini
- Quickly add the garlic and fry, stirring, for 30 seconds.2 cloves garlic
- Mix in the cherry tomatoes and fry for another 1 minute. Remove from the heat and stir in the salt, pepper, and basil.1 cup cherry tomatoes, 2 tablespoons fresh basil, ½ teaspoon salt, ⅙ teaspoon ground black pepper
- Spoon the spaghetti onto a plate and divide the stir-fried zucchini on top.
NOTES
1. Ground beef: You can use minced chicken instead of ground beef.
2. Vegetables: Add other vegetables to the stir-fry, such as diced peppers, mushrooms, or spinach, for more color and vegetables!
3. Spaghetti: If you want more fiber, use whole wheat spaghetti. And if you don't have spaghetti at home, linguine, tagliatelle, or penne are also excellent choices.
4. Cheese: What's truly Italian is to serve this spaghetti with Parmesan cheese, which anyone can shave on top of their choice!
5. Storage:
- Refrigerator: Store the spaghetti in an airtight container for two days.
- Freezer: You can freeze this in a freezer box or bag and store it in the freezer for up to 2 months. Let thaw in the refrigerator. Please note: the texture of the vegetables will change.
- Reheat: Place the spaghetti with tomatoes and zucchini in a frying pan with sufficient oil and heat over medium heat until warm, stirring while stirring. Or you can reheat the spaghetti in the microwave.
Nutrition
Calories: 960kcal | Carbohydrates: 114g | Protein: 39g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 562mg | Fiber: 6g | Sugar: 8g | Vitamin A: 446IU | Vitamin C: 29mg | Iron: 4mg
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