Description
A simple pasta dish featuring fresh tomatoes and zucchini.
Ingredients
Scale
- 1 pound pasta (spaghetti or linguine)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium zucchini, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup vegetable broth
- 1/4 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add zucchini and cook until tender-crisp, about 5 to 7 minutes.
- Stir in diced tomatoes with their juice and vegetable broth. Bring to a simmer.
- Cook for 5 minutes, allowing flavors to combine.
- Add the cooked pasta to the skillet. Toss to coat.
- Stir in Parmesan cheese. Season with salt and pepper.
- Serve immediately.
Notes
- Use fresh basil for added flavor if available.
- For a richer sauce, use chicken broth instead of vegetable broth.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7
- Sodium: 350
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 8
- Protein: 18
- Cholesterol: 10
Keywords: tomato, zucchini, pasta, vegetarian, quick dinner, easy meal