Italian Spaghetti con Zucchine

Italian Spaghetti con Zucchine

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Servings: 10
Calories: 296

Ingredients
 

  • 2 oz chopped shallot
  • 2 oz chopped onion
  • 3 chopped cloves of garlic
  • 2 oz of carrot
  • 2 oz of celery
  • 5 1/3 oz of diced courgettes
  • 4 tbsp olive oil
  • 3 1/2 oz tomato concassee
  • 1/2 pint tomato sauce
  • 1.3 lb cooked and drained spaghetti

Instructions

  • Sweat and lightly colour 2 oz chopped shallot, 2 oz chopped onion, 3 chopped cloves of garlic, 2 oz each of brunoise of carrot and celery and 5 1/3 oz diced courgettes in 4 tbsp olive oil.
  • Add 3 1/2 oz tomato concassee and 1/2 pint tomato sauce; cover with a lid and cook for 10 minutes.
  • Mix in 1.3 lb cooked and drained spaghetti, place in a serving dish and cover the surface with rondels of crisp deep-fried baby marrow.
  • Serve accompanied by grated Parmesan cheese.
Calories: 296 kcal
Carbohydrates: 50 g
Protein: 9 g
Fat: 7g
Saturated Fat: 1 g
Sodium: 217 mg
Potassium: 414 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 1257 IU
Vitamin C: 8 mg
Calcium: 31 mg
Iron: 2 mg
Cuisine Indian
Ingredients Pasta
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