Pasta con Zucchine e Aglio

Pasta con Zucchine e Aglio is a delightful, dairy-free Italian dish that combines al dente pasta with sautéed zucchini and garlic, creating a simple yet flavorful meal. This vibrant dish is perfect for a quick weeknight supper, showcasing the fresh flavors of summer vegetables.

Ingredients

• Pasta (spaghetti or linguine) - 160 grams
• Zucchini - 2 medium (about 300 grams)
• Garlic - 4 cloves, minced
• Extra virgin olive oil - 4 tablespoons
• Fresh basil - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/4 teaspoon (optional)
• Lemon juice - 1 tablespoon

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 cooks, wash and slice the zucchini into thin rounds.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
4. Add the sliced zucchini to the skillet and cook for 5-7 minutes, stirring occasionally, until tender and lightly browned.
5. Once the pasta is cooked, reserve 1/2 cup of the pasta cooking water and drain the pasta.
6. Add the drained pasta to the skillet with the zucchini. Toss to combine, adding reserved pasta water a little at a time until the desired consistency is reached.
7. Stir in the chopped basil, lemon juice, salt, pepper, and red pepper flakes if using. Mix well to combine.
8. Serve hot, garnished with additional basil if desired.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from zucchini, which supports immune health.
• Olive oil provides healthy fats that promote heart health.

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