Authentic home cooking from Japan, with US measurements. 
Zucchini and Tomato Consommé Spaghetti
This spaghetti features deliciously crunchy large-cut zucchini, seasoned with consommé. It's a spaghetti dish that lets you enjoy the vegetables.
The origin of this recipe
I used to make peperoncino with zucchini and tomatoes, but I wanted to enhance the flavor of the zucchini, so I tried using consommé.
Zucchini and Tomato Consommé Spaghetti
This spaghetti features deliciously crunchy large-cut zucchini, seasoned with consommé. It's a spaghetti dish that lets you enjoy the vegetables.
The origin of this recipe
I used to make peperoncino with zucchini and tomatoes, but I wanted to enhance the flavor of the zucchini, so I tried using consommé.
Open in Cookpad AppSteps
- 1
Cut the zucchini into thin, irregular pieces, halve the cherry tomatoes, and cut the bacon into 1/2-inch wide strips.
- 2
In a frying pan, add 【A】 and sauté until the garlic is fragrant, then add the bacon and quickly sauté, followed by the zucchini.
- 3
Sauté over medium-low heat for 3 minutes, then add the cherry tomatoes and sauté for another 2 minutes.
- 4
Add the al dente spaghetti and 【B】 to the pan, quickly sauté, and adjust the seasoning with salt and pepper to finish.
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