Colorful Zucchini Tomato Pasta- anti-cancer recipes- cook for your life
Zucchini Pasta
Servings: 4
Prep time: 15

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 vegetable peeler for thin wide noodles, or you can use a spiralizer if vegetable noodles are your thing. It’s a great way to make a satisfying dish that’s plant-based. It’s so delicious and so good for you, give it a shot!

Preparation

  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.

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 zucchinis, julienned
  • ½ cup parmesan cheese; grated, divided
  • 2 tablespoons basil; chopped, divided
  • salt and pepper to taste

Nutritional Information

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

*per serving

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Ann's Tips and Tricks

Zucchini can also be shaved with a sharp vegetable peeler.

 


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