Quick & Easy Tomato Basil Zucchini Pasta
Tomato Basil Zucchini Pasta. Chewy spaghetti noodles tossed in a light tomato basil sauce with zucchini. A simple pasta dish that is ready in 30 minutes! This recipe is vegan.
Ingredients
- 22 oz cherry tomato sliced in half
- 16 oz spaghettini or spaghetti
- 1 zucchini sliced
- ½ cup fresh basil leaves roughly chopped
- 6 cloves garlic sliced
- ½ cup hot pasta water
- 1 tablespoon salt to season pasta water
- 1 tsp salt to season vegetables
- 3 tablespoon extra virgin olive oil
Instructions
- In a large pot filled with enough water, bring to a boil and add 1 tablespoon of salt. Boil pasta until al dente according to package directions. Reserve ½ cup of hot pasta water. Strain pasta.
- Heat extra virgin olive oil in a large pan on medium heat, sauté sliced zucchini on both sides until softened, 4-5 minutes. Add minced garlic, cherry tomatoes and season with 1 teaspoon salt. Sauté tomatoes until they release their juices creating a sauce, about 3-5 minutes.
- Mix in hot pasta water and add fresh basil.
- Toss in pasta to coat the noodles in the pasta sauce. Serve immediately and enjoy!
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Nutrition
Calories: 572kcal | Carbohydrates: 97g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Sodium: 619mg | Potassium: 924mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1414IU | Vitamin C: 65mg | Calcium: 72mg | Iron: 4mg