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

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

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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