INGREDIENTS

1 zucchini (in strings)

250 gr colored cherry tomatoes (halved)

150 gr spaghetti

Few tablespoons of fresh pesto

Basil or flat parsley

Spaghetti no regretti

STEP 1

Heat some olive oil in a large skillet. Add the zucchini slices and fry briefly, about 2-3 minutes, until just softened but still crisp.

STEP 2

Heat a little olive oil in a large skillet over medium-high heat. Fry the Greenway Mediterranean balls until golden brown and cooked according to the package directions. Remove them from the pan and keep warm.

STEP 3

Bring a large pan of salted water to a boil. Cook the spaghetti according to the instructions on the package until al dente. Drain and save a cup of the cooking water.

STEP 4

Add the cooked spaghetti to the pan with the zucchini strands. Stir the fresh pesto into the spaghetti and zucchini, using some of the saved cooking water if necessary to loosen the pesto.Add the fried Greenway balls and halved cherry tomatoes to the pan and mix gently so everything is well mixed and heated.