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Colorful Zucchini Tomato Pasta

Name: Colorful Zucchini Tomato Pasta
Prep time: 15

(2 votes, average: 5.00 out of 5)

15 min prep

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...

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

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.
Meanwhile, in a pot of salted boiling water, cook zucchini until al dente, about 2-3 min.
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.