Espaguete de Abobrinha

Espaguete de Abobrinha is a delightful Brazilian dish that transforms zucchini into a gluten-free pasta alternative, bursting with fresh flavors. This light and healthy meal is perfect for a quick lunch or dinner, showcasing the beauty of simple ingredients.

Ingredients

• Zucchini - 2 medium (about 400g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cherry tomatoes - 200g, halved
• Fresh basil - 10g, chopped
• Parmesan cheese - 30g, grated
• Salt - to taste
• Black pepper - to taste

Steps

1. Wash the zucchinis and, using a spiralizer or a vegetable peeler, create zucchini noodles (spiralized). Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften.
4. Stir in the zucchini noodles and cook for an additional 3-5 minutes, tossing gently until the noodles are tender but still firm.
5. Season with salt and black pepper to taste, then remove from heat.
6. Stir in the chopped fresh basil and grated Parmesan cheese until well combined.
7. Serve immediately, garnished with additional basil and Parmesan if desired.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 150 mg
• Cholesterol: 10 mg
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Low in calories, making it a great option for weight management.
• Rich in vitamins and antioxidants from zucchini and tomatoes.

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