Pasta al Vongole Vegetale

Pasta al Vongole Vegetale is a delightful vegetarian twist on the traditional Italian clam pasta, featuring a medley of fresh vegetables that provide a burst of flavor and color. This dish offers a satisfying and wholesome experience, perfect for a light yet fulfilling dinner.

Ingredients

• Spaghetti - 160 grams
• Cherry tomatoes - 200 grams, halved
• Zucchini - 1 medium, diced
• Garlic - 3 cloves, minced
• Olive oil - 4 tablespoons
• Vegetable broth - 250 milliliters
• Fresh parsley - 2 tablespoons, chopped
• Lemon - 1, juiced and zested
• Red pepper flakes - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant.
4. Stir in the diced zucchini and halved cherry tomatoes, cooking for about 5-7 minutes until the vegetables are tender.
5. Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for another 5 minutes.
6. Once the pasta is done, reserve 1/2 cup of the pasta water, then drain the spaghetti.
7. Add the drained spaghetti to the skillet with the vegetable mixture, tossing to combine. If the pasta seems dry, add reserved pasta water as needed.
8. Stir in the lemon juice, lemon zest, chopped parsley, and season with salt and black pepper to taste.
9. Serve immediately, garnished with extra parsley and a drizzle of olive oil if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and antioxidants from the vegetables.
• High in fiber, promoting digestive health.

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