Hope you’re doing well! Today I’m sharing a very simple and delicious light Tomato Basil Zucchini pasta. It’s not heavy on the sauce, in fact it’s very light. But it’s got the most subtle tomato basil flavour with a hint of garlic with delicious zucchini slices. It takes only 10 minutes to prepare and only 15 minutes to cook. Not bad for a weekday meal after a long day at work.
For this recipe, I’m using non-GMO Barilla pasta, organic and local tomatoes, zucchinis, basil and garlic. I’m also using Terra Delyssa organic olive oil.
Well I hope you give this recipe a try and if you enjoy it, please share it with your family and friends.
Disclaimer: I am not sponsored by the companies listed in this post
TOMATO BASIL ZUCCHINI PASTA RECIPE (VEGAN)
SERVES 3-4 | READY IN 25 MINS
1 box or 454 grams of spaghettini pasta
2 pints organic cherry tomatoes, halved
1 organic zucchini, sliced
1 handful organic basil leaves, roughly chopped
6 garlic cloves, sliced
1/2 cup hot pasta water
1 tsp salt
3 tbsp organic extra virgin olive oil
Optional: nutritional yeast as the “parmigiana reggiano”
Boil your pasta and sliced zucchini in the same pot for 5 minutes. Reserve 1/2 cup of the pasta water for later. Strain pasta and zucchini in a colander.
In a large pan set on medium heat, fry garlic until fragrant. Quickly add cherry tomatoes and season with salt. Sauteed tomatoes until they release their juices creating a sauce. Pour in the hot pasta water and add fresh basil.
Throw in pasta and zucchini. Mix well. Serve immediately and enjoy!