Description

Stanley Tucci’s Zucchini Pasta is a light, fresh dish that perfectly captures the essence of summer in every bite. With spiralized zucchini noodles tossed in aromatic garlic and olive oil, complemented by sweet cherry tomatoes and a sprinkle of Parmesan cheese, this recipe offers a satisfying yet healthy meal. Ideal for quick weeknight dinners or elegant gatherings, it can be served warm or cold, making it a versatile addition to your culinary repertoire.

Ingredients

Scale

2 medium zucchinis (spiralized)
2 tbsp extra virgin olive oil
3 cloves garlic (minced)
1 cup cherry tomatoes (halved)
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh basil leaves (chopped)

Instructions

Spiralize the zucchinis into noodles using a spiralizer or vegetable peeler.
Heat olive oil in a large skillet over medium heat and sauté minced garlic until fragrant (about 30 seconds).
Add halved cherry tomatoes to the skillet; cook for about 5 minutes until softened.
Toss in zucchini noodles and cook for an additional 2-3 minutes until tender but still al dente.
Remove from heat, sprinkle with grated Parmesan cheese and chopped basil before serving.

Nutrition

Serving Size: 1 plate (approx. 250g)
Calories: 280
Sugar: 6g
Sodium: 150mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 8g
Cholesterol: 10mg

Keywords: For extra flavor, add crushed red pepper flakes or swap zucchini for other vegetables like bell peppers or carrots. Store leftovers in an airtight container for up to three days; reheat with a splash of olive oil.