3 July 2014

Summer spaghetti

Make a fresh summer spaghetti like this to cheer up your day. I don't need much extra cheering up at the moment as the weather is wonderful and I have nice baking plans for later today. It can't get much easier than this recipe, have a look.


2 shallots
3 garlic cloves
1 red bell pepper
100 g cherry tomatoes 
1 courgette
1 tbsp olive oil
1 tsp oregano
1 tsp salt
½ tsp ground black pepper
Handful of fresh basil leaves
½ lemon's juice
250 g spaghetti
125 g mozzarella (1 packet)


Chop the shallots, garlic and bell pepper finely and cook them in olive oil until soft. Season them with oregano, salt, black pepper, basil leaves and lemon juice. Quarter the cherry tomatoes and add them to the pan.

Cut the courgette lengthwise with a special vegetable cutter into spaghetti like strings. Add the courgette to the other vegetables and cook only for a couple of minutes before adding the spaghetti. The courgette strings are so thin that they'll be done in no time.

Cook the spaghetti in salt water until al dente, drain and add it to the pan. Torn the mozzarella into small pieces and add them to the spaghetti.

Serve instantly and enjoy!

Your VegHog

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