Spaghetti with roasted zucchini and tomatoes


  • 2 L of water
  • 1/2 teaspoon of salt
  • 200 g of Spaghetti La Moderna®
  • 1 tablespoon of canola oil
  • 2 zucchinis, thinly sliced
  • A pinch of salt and black pepper
  • 2 tablespoons of unsalted butter
  • 2 cloves of garlic, minced
  • 2 seedless tomatoes, cut into medium cubes
  • 3 tablespoons of basil leaves, washed and sanitized
  • 4 teaspoons of grated parmesan cheese


  1. Heat water and salt in a pot until it boils.
  2. Immediately add Spaghetti La Moderna® and cook until it is tender outside but firm inside.
  3. Drain and set aside.
  4. Heat oil in a pan.
  5. Place some zucchini slices in the pan and cook on both sides until golden and slightly crispy; enhance their flavor with salt and pepper.
  6. Remove them as they become ready and set aside.
  7. Melt butter in the same pan where you cooked the zucchini and sauté garlic and tomatoes for a couple of minutes, without allowing them to soften.
  8. Add basil leaves, pasta, and cooked zucchini.
  9. Mix well and heat for a minute.
  10. Serve hot and enjoy with grated parmesan cheese.


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