Pasta con le Zucchine e Pomodoro

Pasta con le Zucchine e Pomodoro is a vibrant Italian dish celebrating the fresh flavors of zucchini and ripe tomatoes. This vegetarian meal is light yet satisfying, perfect for a quick supper.

Ingredients

• Pasta (spaghetti or penne) - 160 grams
• Zucchini - 200 grams, sliced
• Cherry tomatoes - 200 grams, halved
• Garlic - 2 cloves, minced
• Extra virgin olive oil - 3 tablespoons
• Fresh basil - a handful, torn
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese - 30 grams, grated (optional)

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
4. Add the sliced zucchini to the skillet and cook for about 5-7 minutes, stirring occasionally, until the zucchini is tender and slightly golden.
5. Stir in the halved cherry tomatoes and cook for another 5 minutes until they soften and release their juices.
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 zucchini and tomatoes, tossing well to combine.
8. If the pasta seems dry, add reserved pasta water a little at a time until the desired consistency is reached.
9. Season with salt and black pepper to taste, and stir in the fresh basil just before serving.
10. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 14 g
• Carbs: 70 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from zucchini and tomatoes.
• High in dietary fiber, promoting digestive health.
• Low in calories, making it a great option for weight management.

Tags