Espaguete com Abobrinha

Espaguete com Abobrinha is a vibrant Brazilian vegan pasta dish that combines tender zucchini with al dente spaghetti in a flavorful garlic and olive oil sauce. This light and healthy meal is perfect for any occasion, offering a delightful burst of freshness and simplicity.

Ingredients

• Spaghetti - 200 grams
• Zucchini - 2 medium (approximately 300 grams)
• Garlic - 3 cloves, minced
• Olive oil - 3 tablespoons
• Cherry tomatoes - 150 grams, halved
• Fresh basil - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste
• Nutritional yeast - 2 tablespoons (optional, for a cheesy flavor)

Steps

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.
2. While the pasta cooks, wash and slice the zucchini into thin rounds or half-moons.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
4. Add the sliced zucchini to the skillet and cook for 5-7 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp.
5. Add the halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes until they start to soften.
6. Once the spaghetti is cooked, reserve 1/2 cup of the pasta water and then drain the spaghetti.
7. Add the drained spaghetti to the skillet with the zucchini and tomatoes. Toss everything together, adding reserved pasta water as needed to create a light sauce.
8. Season with salt and black pepper to taste. Stir in the fresh basil and nutritional yeast if using.
9. Serve immediately, garnished with extra basil if desired.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from zucchini and tomatoes.
• High in fiber, promoting digestive health.

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