Spaghetti ester

Name: Spaghetti ester
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 g Spaghetti; 7-10 Tbsp Salt; 100 g Courgette; 1 Garlic clove; 4 TABLESPOONS Olive oil; 1-2 TABLESPOONS Balsamic Vinegar; 1/2 (approx. 150 g) Head radicchio salad; 50 g black olives in discs (from the glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Basil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

250 g Spaghetti
7-10 Tbsp Salt
100 g Courgette
1 Garlic clove
4 TABLESPOONS Olive oil
1-2 TABLESPOONS Balsamic Vinegar
1/2 (approx. 150 g) Head radicchio salad
50 g black olives in discs (from the glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Basil

Directions

1
Cook the pasta in boiling salted water for 8-10 minutes. Clean and wash the zucchini and cut them into sticks. Peel garlic, cut into slices and fry in hot oil. Add zucchini and fry. Season with vinegar, salt and pepper.
2
Clean radicchio, cut into thin strips, wash and drain. Olives should also be drained. Drain pasta, quench cold and drain. Add pasta, radicchio and olives to the courgettes and fry. Arrange on four starter plates and garnish with basil leaves