Pasta al Vongole Vegetariana

Pasta al Vongole Vegetariana is a delightful twist on the classic Italian dish, featuring tender pasta tossed with a medley of fresh clams, garlic, and a vibrant vegetable broth packed with flavor. This vegetarian version brings the essence of the sea to your plate, making it a perfect choice for seafood lovers who want to enjoy a meat-free meal.

Ingredients

• Spaghetti - 200 grams
• Olive oil - 3 tablespoons
• Garlic - 4 cloves, minced
• Red chili flakes - 1/2 teaspoon
• Vegetable broth - 500 ml
• Cherry tomatoes - 200 grams, halved
• Zucchini - 1 medium, diced
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• 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. Drain and set aside, reserving some pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red chili flakes, sautéing for about 1 minute until fragrant but not browned.
3. Pour in the vegetable broth and bring to a simmer. Add the halved cherry tomatoes and diced zucchini, cooking for about 5-7 minutes until the vegetables are tender.
4. Add the cooked spaghetti to the skillet, tossing everything together. If the mixture seems dry, add a little reserved pasta water to achieve the desired consistency.
5. Stir in the fresh parsley, lemon juice, and season with salt and black pepper to taste. Cook for an additional 2 minutes to combine the flavors.
6. Serve warm, garnished with extra parsley and a drizzle of olive oil if desired.

Nutrition

• Calories: 480
• Protein: 12 g
• Carbs: 70 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 540 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants from tomatoes and garlic, which may help reduce inflammation.
• High in dietary fiber from zucchini, promoting digestive health.

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