Pasta alla Zucchini

Pasta alla Zucchini is a light and flavorful Italian dish that showcases the freshness of zucchini paired with al dente pasta in a rich garlic and olive oil sauce. This vegetarian delight is perfect for a quick weeknight dinner that celebrates seasonal vegetables.

Ingredients

• Pasta (spaghetti or linguine) - 160 grams
• Zucchini - 2 medium (about 300 grams)
• Garlic - 3 cloves
• Olive oil - 3 tablespoons
• Red pepper flakes - 1/4 teaspoon
• Fresh basil - 10 leaves
• Parmesan cheese (grated) - 30 grams
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, wash and thinly slice the zucchini into half-moons.
3. Peel and finely chop the garlic.
4. In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
5. Add the sliced zucchini to the skillet and season with salt and black pepper. Cook for about 5-7 minutes, stirring occasionally, until the zucchini is tender but not mushy.
6. Once the pasta is cooked, reserve 1/2 cup of pasta water, then drain the pasta.
7. Add the drained pasta to the skillet with the zucchini. Toss well to combine, adding reserved pasta water a little at a time to create a light sauce.
8. Remove from heat and stir in the fresh basil leaves and grated Parmesan cheese.
9. Serve immediately, garnished with additional Parmesan and a drizzle of olive oil if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 5 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals from zucchini, supporting overall health.
• Provides a good source of fiber, aiding in digestion.

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