Spaghetti with Zucchini Sauce

Bring plenty of salted water to the boil. Rinse the zucchetti, cut both ends into small pieces and cut the fruit lengthwise into fine strips. Remove the skin from the onion and chop finely. Sauté in olive oil until light yellow. Add the zucchini strips, sauté briefly, then add the tomatoes. Pluck the thyme leaves from the twigs and add. Season the zucchini sauce with salt and pepper. Cover and cook on low heat for 10 minutes. Put the spaghetti in the boiling salted water form and cook until al dente. Drain well, then mix with sauce on the spot. Serve in deep plates and sprinkle with a little Parmesan cheese.

kCalories or 2095 kjoule

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