Description
Discover the vibrant and healthy Tomato Zucchini Pasta recipe that combines fresh garden vegetables with tender whole wheat or gluten-free pasta. Perfect for quick, nutritious meals, this dish is packed with flavor and easy to prepare, making it an ideal choice for health-conscious food lovers looking for a delicious vegetarian option.
Ingredients
Scale
- 8 oz (225 g) of whole wheat or gluten-free pasta
- 2 large ripe tomatoes, chopped
- 2 medium zucchinis, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Fresh basil leaves, chopped
- Salt and pepper to taste
- Optional: grated Parmesan cheese or vegan cheese
- Red pepper flakes for a spicy kick
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté minced garlic for about 1 minute until fragrant.
- Add sliced zucchinis and cook for 3-4 minutes until tender.
- Add chopped tomatoes and cook for an additional 2-3 minutes until they soften and release juices. Season with salt, pepper, and red pepper flakes if desired.
- Add the cooked pasta to the skillet with vegetables. Toss to coat everything evenly.
- Stir in chopped basil and sprinkle with grated Parmesan cheese if using. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on stovetop or microwave to preserve texture.
- For a low-carb version, try zucchini noodles instead of traditional pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg