Tomato & zucchini spaghetti

Preparation: 5 min
Time: 15 min
Easy
4

Prep: 5 min
Easy
4

Your favorite summer pasta is here! This recipe is so fresh, garlicky and lemony that you will enjoy it even on hot summer nights.

Sarah Bourgie

Ingredients

Tomato & zucchini spaghetti

400g spaghetti
½ teaspoon Herbamare Original Herbed Sea Salt (or Herbamare Spicy Herbed Sea Salt)
2 cup cherry tomatoes
1 zucchini, slice lengthwise or cubed
3 garlic cloves garlic, sliced
2 tablespoon Lemon juice and zest to top
¼- ½ cup olive oil
½ Herbamare’s low sodium vegetable broth cube
¼ cup pasta water
Handful fresh basil
Feta or parmesan * optional

Herbamare® Original - The perfect substitute for table salt!

To enhance the flavor of your dishes in a different way, Herbamare certified organic herb sea salt is worth the taste test! Thanks to its blend of certified organic vegetables (celery, leek, watercress, etc.) and herbs (basil, rosemary, thyme, etc.), it adds a unique herbal touch to many dishes, including those based on vegetables, meat and poultry, as well as fish and seafood. As an added bonus, it contains no GMOs, additives or preservatives.

How to make Tomato & zucchini spaghetti

1. Cook the pasta according to package instructions.

2. Slice the zucchini lengthwise & grill until lightly charred. Set aside.

3. Add the tomatoes and the sliced garlic to the same pan used for the zucchinis with a splash of olive oil and grill until lightly soft and charred.

4. Mix the bouillon cube with the reserved pasta water.

5. Add all other ingredients to the pan: cooked pasta, pasta & broth water, Herbamare original, lemon juice, olive oil, zucchinis, fresh basil and cheese of choice.

I hope you give this delicious recipe! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)