Pasta con Calabacitas

Pasta con Calabacitas is a vibrant and comforting vegan dish that combines tender pasta with sautéed zucchini and fresh herbs, bringing a taste of Mexico to your table. This dish is not only delicious but also packed with nutrients and perfect for a quick weeknight meal.

Ingredients

• Pasta (e.g., spaghetti or fettuccine) - 200 grams
• Zucchini - 2 medium (about 300 grams)
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Red onion - 1 small, diced
• Cherry tomatoes - 150 grams, halved
• Corn (canned or frozen) - 100 grams
• Cilantro - 1/4 cup, chopped
• Lime juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chili flakes (optional) - 1/4 teaspoon

Steps

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced red onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional 1 minute until fragrant.
4. Stir in the sliced zucchini and cook for about 5-7 minutes until tender, stirring occasionally.
5. Add the cherry tomatoes and corn to the skillet, cooking for another 3-4 minutes until the tomatoes begin to soften.
6. Combine the cooked pasta with the sautéed vegetables in the skillet. Pour in the reserved pasta water, lime juice, and season with salt, pepper, and chili flakes if using. Toss everything together to combine well.
7. Remove from heat and stir in the chopped cilantro. Serve immediately, garnished with extra cilantro if desired.

Nutrition

• Calories: 370
• Protein: 10 g
• Carbs: 67 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting digestive health.

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