Colorful Zucchini Tomato Pasta | Cook For Your Life
Colorful Zucchini Tomato Pasta- anti-cancer recipes- cook for your life

Colorful Zucchini Tomato Pasta

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

This “pasta” dish has no pasta at all! The zucchini in this Colorful Zucchini Tomato Pasta recipe is thinly sliced to create noodle-like pieces. You can slice them carefully with a knife, use a...


Ingredients

  • 2 tablespoons olive oil
  • 3/4 cup chopped red onion
  • 2 cloves of garlic, minced
  • 1 pint yellow cherry tomatoes, halved
  • 2 tablespoons lemon juice
  • 2 zucchini, julienned
  • ½ cup parmesan cheese; grated, divided
  • 2 tablespoons basil; chopped, divided
  • salt and pepper to taste
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Nutrition Facts

Calories

183 cals

Fat

12 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

6 g

Carbohydrates

12 g

Sugar

7 g

Fiber

3 g

Protein

9 g

Sodium

586 mg

Directions

  1. In a sauté pan heat oil and cook red onions until softened and translucent. Add garlic and sauté until fragrant, about 1 minute. Add yellow tomatoes and lemon juice. Cook until tomatoes down and a sauce forms, about ten minutes. Add a splash of water periodically if needed. Season with salt and pepper.
  2. Meanwhile, in a pot of salted boiling water, cook zucchini until al dente, about 2-3 min.
  3. In the same pan as the sauce, gently mix the cooked zucchini into tomato sauce. Mix in ¼ cup of the parmesan and 1 tablespoon of the basil. Season with salt and pepper to taste. Garnish with remaining basil and parmesan and serve immediately.

Chef Tips

Zucchini can also be shaved with a sharp vegetable peeler.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society


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