Pasta with Zucchini and Tomatoes

This vibrant Pasta with Zucchini and Tomatoes is a delightful vegetarian Moroccan dish that combines fresh vegetables with aromatic spices for an unforgettable meal. Perfectly cooked pasta is tossed with sautéed zucchini, juicy tomatoes, and a hint of North African flair.

Ingredients

• Pasta (spaghetti or linguine) - 150 grams
• Zucchini - 1 medium (about 200 grams), diced
• Cherry tomatoes - 200 grams, halved
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Paprika - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
3. Add the minced garlic and cook for an additional minute until fragrant.
4. Stir in the diced zucchini and cook for about 5 minutes until it starts to soften.
5. Add the halved cherry tomatoes, cumin, coriander, paprika, salt, and black pepper. Cook for another 5-7 minutes until the tomatoes are soft and the mixture is well combined.
6. Add the cooked pasta to the skillet and toss to combine with the vegetable mixture.
7. Remove from heat and stir in the fresh parsley and lemon juice before serving.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 65 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and antioxidants from fresh vegetables.
• High in fiber, which aids in digestion and promotes a feeling of fullness.

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