Zucchini spaghetti with cherry tomatoes and Parmesan cheese

Publiée le 17/07/2018



According to a cook recipe from

Anne Piovesan

(Déjeuners Sur L'Herbe)

© photo Lionel Piovesan

Zucchini spaghetti

Preparation 15 minutes
Cooking 3 minutes


  • 4 zucchinis
  • 2 garlic cloves
  • 1/2 bunch of fresh basil
  • 1 handfull of pine nuts
  • a few no salted pistachio nuts
  • no refined grey salt
  • cherry tomatoes
  • Parmesan cheese
  • 4 tablespoons of Vigean virgin walnut oil.
  • 3 tablespoons of Vigean olive oil from France.
  • 1 fresh onion


  1. Brush the zucchinis and cut into thin strips.
  2. Put the zucchinis spaghetti and sliced onions, 2 minutes in the sieve of your Vitaliseur de Marion*, from boiling. They must be firm and crunchy . Salt.
  3. Set the plates. Arrange the spaghetti in a soup plate, add the pine nuts, a few crushed pistachio nuts, garlic without germ and chopped finely, the basil and cherry tomatoes.
  4. Sprinkle with curls of Parmesan cheese. Pour Vigean virgin walnut oil. Adjust the seasoning if necessary.
  5. Serve immediately.

* If you don't have a vitaliseur, put 3 tablespoons of Vigean olive oil from France in a large frying-pan high heat, add the zucchinis spaghetti, the onion and cook a few minutes. They must be firm and crunchy. Salt.

Good tasting !
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