In the kitchen with MyTrela
Buckwheat pasta with courgette and tomato
Courgette slices fry in rapeseed oil. Peeled tomato, garlic and dried thyme form the rest of the accompaniment, with olive oil for finishing.
1 serving
Ingredients
Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.
- Buckwheat pasta80 gWeigh before cooking; the weight refers to dry pasta.
- Red tomato170 gWeigh before scalding and peeling as described in the preparation.
- Courgette150 g
- Rapeseed oil10 g
- Garlic4 g
- Dried thyme2 g
- Salt1 g
- Black pepper1 g
- Olive oil5 g
Preparation
- Weigh pasta before cooking and prepare according to the package instructions. Weigh tomato before scalding, then scald, peel and dice. Slice courgette.
- Fry courgette in hot rapeseed oil. Add tomato, pressed garlic and dried thyme; fry for about 3 minutes, stirring.
- Combine with cooked pasta, season with salt and black pepper, then drizzle with olive oil.
The timings in the steps are approximate. Total preparation time has not been confirmed.
Nutritional values
Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.
About this recipe
Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.
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