Description
Tomato Zucchini Pasta is a refreshing, vibrant dish that highlights the best of summer produce. Featuring tender zucchini ribbons and luscious tomatoes enveloping your favorite pasta, this recipe is both simple and satisfying. Perfect for busy weeknights or elegant gatherings, every bite offers a delightful burst of flavor. Customize it with your favorite ingredients to make it truly your own!
Ingredients
Scale
- 8 oz spaghetti or penne
- 2 medium zucchinis, sliced into ribbons
- 2 cups fresh tomatoes, chopped
- 3 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 10 fresh basil leaves, for garnish
- Salt and pepper to taste
Instructions
- Prepare your ingredients: wash and slice the zucchinis into ribbons, chop the tomatoes, and mince the garlic.
- Cook the pasta in salted boiling water according to package instructions until al dente (8-10 minutes). Reserve some pasta water before draining.
- In a large skillet over medium heat, heat olive oil and sauté minced garlic for about 1 minute until fragrant. Add chopped tomatoes and cook for 5 minutes until they start breaking down.
- Add zucchini ribbons to the skillet, cooking for another 3 minutes until slightly tender.
- Combine drained pasta with the vegetable mixture in the skillet, adding reserved pasta water as needed. Toss well to combine.
- Serve in bowls, garnished with fresh basil, salt, pepper, and a drizzle of olive oil.
Nutrition
- Serving Size: 1 plate (320g)
- Calories: 350
- Sugar: 6g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: - For added protein, consider including grilled chicken or chickpeas. - Feel free to experiment with other vegetables like bell peppers or spinach. - Store leftovers in an airtight container in the fridge for up to three days; reheat gently.