Description
A fresh and easy Tomato Zucchini Pasta recipe perfect for a quick dinner.
Ingredients
Scale
- 8 ounces spaghetti or your favorite pasta
- 2 medium zucchinis, sliced into thin rounds
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the sliced zucchini to the skillet and cook for 4-5 minutes, stirring occasionally, until they are tender but still slightly crisp.
- Stir in the drained diced tomatoes, dried basil, and dried oregano. Cook for an additional 3-4 minutes until heated through. Season with salt and pepper to taste.
- Add the cooked spaghetti to the skillet along with the reserved pasta water. Toss everything together until well combined and heated through.
- Serve immediately, topped with grated Parmesan cheese and fresh basil leaves if desired.
Notes
- For added protein, consider adding grilled chicken or shrimp to the dish.
- Substitute the zucchini with other vegetables like bell peppers or spinach for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg