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Courgetti spaghetti with Tuscan Carré

4 servings
30 MIN


2 Packs Garden Gourmet Tuscan Carre
2 spring onions
1 Cucumber
6 ripe tomatoes
250g Wholegrain Spaghetti
250g Zucchini Spaghetti
90g Fresh Herbs (Parsley, chives, dill, basil)
6 tbsp olive oil
2 cloves of garlic
4 Springs of mint
4 tbsp grated Parmesan
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Bring a pan of water to a boil. Add the pasta and cook as indicated on the package.

Finely chop the herbs and stir with 4 tablespoons of oil. Squeeze the garlic over the herb oil.

Cut the tomatoes into pieces and the cucumber into cubes. Finely chop the spring onion and mint. Scoop everything together and season with salt and pepper.

Heat the rest of the oil in a frying pan and bake the rondos in approx. 4 minutes until crispy and brown.

Drain the spaghetti and collect the cooking liquid. Puree the herb oil with the cheese and 200 ml of the cooking liquid of the pasta.

Scoop through the pasta and heat in the pan. Serve the pasta with the tomato salad and Tuscan Carré.