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Categories:
favorite zucchini onion tomato vine garlic anchovies handful Italian parsley basil chicken broth lemon salt black pepper red pepper croutons Romano cheese
Viewed: 24 - Published at: 3 years agoIngredients
- 1 pound spaghetti your favorite
- 3 zucchini 's - sliced, with or without skin
- 1 onion - sliced
- 3 tomato vine ripe, 's - quartered
- 4 cloves garlic - chopped
- 2 ounces anchovies can of, - in oil
- 1 handful Italian parsley - chopped
- 1 handful fresh basil - chopped
- 1 cup chicken broth
- 1 lemon
- 1 dash salt
- 1 dash black pepper
- 1 dash red pepper flakes
- 1 cup croutons
- grated romano cheese
Method
- Prepare the spaghetti as directed.
- Heat a large frying pan with a drizzle of olive oil.
- Add the sliced zucchini, onions and garlic. Saute until the zucchini slightly golden and the onion is slightly translucent. Season the veggies with a few dashes of salt and pepper.
- Add the tomatoes, basil and parsley and continue to saute. Make room in the middle of the pan and add the anchovies with the oil. Mash with a fork until almost paste like and toss.
- Squeeze the juice of the lemon into a cup. Add the chicken broth to the lemon juice and add to the pan.
- Place one cup of croutons in a food processor and give a few good chops.
- Place the spaghetti in a serving bowl. Drizzle with a little olive oil and season with dashes of red pepper flakes. Grate Romano cheese and toss. Top with the croutons.
