Description
A simple and light pasta dish featuring fresh tomatoes and zucchini.
Ingredients
Scale
- 12 oz whole wheat pasta
- 2 medium zucchini, chopped
- 1 pint cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup fresh basil, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat.
- Add garlic and cook for 30 seconds until fragrant.
- Add zucchini and cook for 5 minutes until slightly tender.
- Add cherry tomatoes and cook for another 3-4 minutes until they begin to soften.
- Add the drained pasta to the skillet.
- Pour in reserved pasta water, a little at a time, tossing until a light sauce forms.
- Stir in fresh basil, salt, and pepper.
- Serve immediately.
Notes
- You can add a sprinkle of Parmesan cheese if desired.
- For extra protein, add 1 can of drained chickpeas when you add the tomatoes.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6
- Sodium: 150
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 68
- Fiber: 9
- Protein: 15
- Cholesterol: 0
Keywords: healthy pasta, zucchini, tomato, whole wheat pasta, light dinner, vegetarian