Spaghetti with zucchini and cherry tomatoes

Ingredients

• 200 g of spaghetti
• 60 ml of olive oil
• 1 clove of garlic, minced
• 1 large zucchini (about 300g), grated into fine strands
• 200 g of cherry tomatoes
• 50 g of grated Parmesan cheese
• 2 liters of water
• 1 tablespoon of salt
• salt
• pepper from the mill

Cook the spaghetti al dente in 2 liters of boiling water with 1 tablespoon of salt.

While this is happening, heat the oil in a pan over high heat. Then, add the garlic, zucchini, and cherry tomatoes and cook for 3-5 minutes, until they are tender. Season with salt and pepper, and remove from the heat.

Drain the pasta, add it to the pan and mix well. Divide among plates and sprinkle with Parmesan cheese.