Pasta con Zucchine e Pomodoro

Pasta con Zucchine e Pomodoro is a vibrant Italian dish that combines tender zucchini and fresh tomatoes with al dente pasta for a delightful vegetarian meal. This simple yet flavorful dish is perfect for a light dinner, highlighting the freshness of summer produce.

Ingredients

• Pasta (spaghetti or penne) - 160 grams
• Zucchini - 200 grams, sliced
• Cherry tomatoes - 200 grams, halved
• Garlic - 2 cloves, minced
• Olive oil - 3 tablespoons
• Fresh basil - a handful, chopped
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (optional) - for serving

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 is cooking, heat olive oil in a large skillet over medium heat.
3. Add 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 5-7 minutes until they are tender and slightly golden.
5. Stir in the halved cherry tomatoes and cook for an additional 3-4 minutes until the tomatoes are softened.
6. Once the pasta is cooked, reserve 1/2 cup of pasta water and then drain the pasta.
7. Add the drained pasta to the skillet with the zucchini and tomatoes, tossing everything together.
8. If the mixture seems dry, add a little reserved pasta water until the desired consistency is reached.
9. Season with salt, black pepper, and chopped basil, tossing to combine.
10. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from zucchini and tomatoes.
• High in fiber which aids digestion and keeps you feeling full.

Tags