Here is a summer dish, tempting just to describe it, zucchini spaghetti with cherry tomatoes and olives, flavored with parmesan and fresh basil! But be careful, we are not talking about pasta with zucchini but spaghetti made with zucchini and quickly sautéed in a pan. A delicacy! And healthy, since this dish, thanks to cooking in a pan, preserves the antioxidants of the courgettes and provides lycopene, which is a powerful antioxidant and anticancer agent. Not only that, thanks to the basil these amazing spaghetti are anti-inflammatory, anti free radicals and antihypertensive, while the parmesan contains calcium and supports the intestinal microbiota. So, enjoy your meal! We are sure that not even a spaghetti will remain on the plate!
4 large courgettes
300 grams of fresh cherry tomatoes
2 tablespoons of green olives
1 clove of garlic
Extra virgin olive oil
Wash the cherry tomatoes and cut them into wedges. Wash the zucchini and remove the ends. Cut the zucchini into julienne strips using a mandolin. Brown the garlic clove in extra virgin olive oil in a pan, add the pitted and cut olives and the cherry tomatoes, cook for a couple of minutes. Add a pinch of salt. Add the zucchini spaghetti and sauté over high heat for a couple of minutes, stirring frequently. Distribute the pasta on plates, season with fresh basil and parmesan flakes. Serve and enjoy your meal!