Zucchini Tomato Pasta
A light and flavorful pasta dish featuring fresh zucchini, ripe tomatoes, garlic, and herbs, perfect for a quick weeknight meal.
Ingredients
Main Ingredients
- 0.5 pound Spaghetti
- 2 Zucchini medium, thinly sliced
- 1 can Diced Tomatoes 14.5 ounce, undrained
- 4 cloves Garlic minced
- 0.25 cup Olive Oil
- 0.5 teaspoon Dried Oregano
- 0.25 teaspoon Red Pepper Flakes optional
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 0.25 cup Fresh Basil chopped, for garnish
- 0.5 cup Parmesan Cheese grated, for serving
Instructions
Preparation Steps
- Cook spaghetti according to package directions. Drain, reserving about 1/2 cup of pasta water.
- While pasta is cooking, heat olive oil in a large skillet over medium heat.
- Add minced garlic and cook until fragrant, about 1 minute. Be careful not to burn it.
- Add sliced zucchini, dried oregano, and red pepper flakes (if using). Cook for 5-7 minutes, stirring occasionally, until zucchini is tender-crisp.
- Stir in the undrained diced tomatoes, salt, and black pepper. Bring to a simmer and cook for another 5 minutes.
- Add the drained spaghetti to the skillet with the sauce. Toss to combine. If the sauce seems too dry, add a little reserved pasta water.
- Serve immediately, garnished with fresh basil and grated Parmesan cheese.
Notes
This recipe is easily customizable. You can add other vegetables like bell peppers or spinach. For a heartier meal, add grilled chicken or shrimp.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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