Spaghetti with Creamy Zucchini and Tomato Sauce


  1. Crush garlic and grate the zucchini.
  2. Heat oil in a frying pan and cook zucchini over medium heat for 2 minutes or until tender. Add garlic and cook for 1 minute, stirring.
  3. Cook spaghetti in a large saucepan of lightly salted, boiling water following packet instructions. Drain and return to saucepan to keep warm.
  4. Add tomato soup and milk then stir. Cook over a medium heat, stirring, until the mixture starts to bubble. Stir through spaghetti and sour cream and season to taste with salt and pepper.
  5. Divide spaghetti between 4 bowls. Top with cheese.