Description
Tomato Zucchini Pasta is a vibrant and healthy vegetarian dish packed with fresh zucchinis, ripe tomatoes, and pasta. This nutritious recipe is perfect for a quick, flavorful meal that the whole family will love. Easily customizable with herbs and cheese, it offers a delicious way to enjoy plant-based cuisine.
Ingredients
Scale
- 400 grams of spaghetti or preferred pasta
- 2 medium zucchinis, sliced thinly
- 2 large ripe tomatoes, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional)
- Parmesan cheese, grated (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the sliced zucchinis and cook until tender, approximately 5-7 minutes.
- Stir in chopped tomatoes, dried oregano, and basil. Cook for another 5 minutes until the sauce thickens slightly.
- Season with salt and pepper to taste.
- Combine the cooked pasta with the vegetable sauce in the skillet. Toss to coat evenly.
- Optional: Add a splash of olive oil or grated Parmesan cheese before serving. Garnish with fresh basil leaves if desired.
Notes
- Feel free to add protein such as grilled chicken, shrimp, or tofu for a more substantial meal.
- For vegan options, omit cheese and consider adding nutritional yeast for a cheesy flavor.
- Leftovers can be stored in an airtight container in refrigeration for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 1/4 of recipe)
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 0mg