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Recipe details
Creamy Tomato Spaghetti Hash with Zucchini
Tender spaghetti folded into a creamy tomato, garlic, and zucchini sauce with grated cheese, then pressed in a skillet until the underside is browned. A quick dinner idea, ready in 30 minutes.
≈ 180 kcal/100 g · ≈ 806 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
ripe tomato, diced150 g
garlic, thinly sliced5 g
Parmesan, grated15 g
heavy cream75 ml
aged grated Parmigiano Reggiano20 g
zucchini, grated100 g
olive oil15 ml
salt2 g
black pepper0.5 g
Cookware and utensils
pot
large nonstick skillet
colander
spatula
Directions
01
Boil the spaghetti in salted water until just tender, reserving 60 ml of cooking water before draining it.
Products
dry spaghetti — 85 g; salt — 2 g
Action
boil
Time
10 min
Temperature
boiling water
02
Heat the olive oil in a nonstick skillet.
Products
olive oil — 15 ml
Action
heat
Time
1 min
Temperature
medium heat
03
Cook the garlic and zucchini until the zucchini softens slightly.
