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Recipe details
Creamy Tomato Spaghetti with Zucchini
Tender spaghetti is tossed with sautéed zucchini, garlic, crushed tomatoes, and cream, then finished with grated Parmesan and aged Parmigiano Reggiano for a silky, savory sauce. A quick dinner idea, ready in 30 minutes.
≈ 273 kcal/100 g · ≈ 680 kcal/serving
30 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Dry spaghetti85 g
Crushed tomatoes120 g
Garlic clove, minced1 pcs
Grated Parmesan cheese15 g
Heavy cream60 ml
Aged grated Parmigiano Reggiano15 g
Zucchini, thinly sliced75 g
Olive oil10 ml
Salt1 g
Ground black pepper0.5 g
Cookware and utensils
Large pot
Large skillet
Colander
Tongs
Directions
01
Bring a large pot of salted water to a boil.
Products
Salt — 1 g
Action
Boil
Time
5 min
Temperature
Boiling
02
Cook the dry spaghetti until just tender according to the package timing.
Products
Dry spaghetti — 85 g
Action
Cook
Time
9 min
Temperature
Boiling water
03
Drain the spaghetti in a colander.
Products
Dry spaghetti — 85 g
Action
Drain
Time
1 min
Temperature
Hot
04
Heat the olive oil in a large skillet over medium heat.
Products
Olive oil — 10 ml
Action
Heat
Time
2 min
Temperature
Medium heat
05
Sauté the zucchini until lightly browned.
Products
Zucchini, thinly sliced — 75 g
Action
Sauté
Time
4 min
Temperature
Medium heat
06
Stir the garlic into the skillet for 30 seconds.
Products
Garlic clove, minced — 1 pcs
Action
Stir
Time
1 min
Temperature
Medium heat
07
Add the crushed tomatoes, cream, remaining salt, and black pepper.
Products
Crushed tomatoes — 120 g; Heavy cream — 60 ml; Salt — 1 g; Ground black pepper — 0.5 g
