Vegetables fill this dish with bright tastes and aromas of summer. Zucchini and zucchini sliced in thin circles mixed with tomatoes cherry, fennel root, onions, garlic and oregano and roasted in oven at high temperature and then mixed with boiled to spaghetti al dente, sprinkled with lemon juice and sprinkled with grated parmesan. Such a vegetarian pasta is cooked very simple, but the taste is refined. Suitable for everyday dinner, and for a summer holiday dinner. Share with друзьями: 
Time: 50 мин. Complexity: easy Servings: 4 – 6 Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 450 gr spaghetti
- 1 medium zucchini, sliced in thin circles
- 1 medium yellow zucchini, sliced in thin circles
- 2 tbsp. cherry tomatoes
- 1 fennel root, trimmed and thinly sliced
- Onion half finely chopped
- 4 cloves of garlic, chopped
- 2 tbsp. l chopped fresh oregano
- 0.5 tbsp. olive oil
- 0.5 tsp red pepper flakes
- Juice 1 Lemon
- Grated Parmesan, for serving
Recipes with similar ingredients: spaghetti pasta, zucchini, zucchini yellow, cherry tomatoes, fennel bulb, oregano
Recipe preparation:
- Preheat the oven to 230 ° C. In a large saucepan, bring to boiling salted water.
- In a large bowl, combine zucchini, zucchini, tomatoes, fennel, onions, garlic and oregano. Add olive oil, a pinch of salt and pepper and mix well. Put vegetables on 2 baking sheets and evenly distribute. Roast in the oven until zucchini and others vegetables do not start to fry, 15-25 minutes. Put vegetables in a large bowl and cover with a plate so that they do not cool.
- Water for pasta should already boil. Add spaghetti and mix so that the pasta does not stick together. Cook to a state al dente, 8-9 minutes, then drain the water.
- Mix spaghetti with the vegetable mixture. Drizzle with lemon juice and mix. Arrange on plates. Sprinkle as desired Parmesan
