Spaghetti With Zucchini and Basil- cook for your life- anti-cancer recipes
Spaghetti With Zucchini and Basil
Servings: 4
Prep time: 20

In the late summer and early fall, zucchinis come into their own at farmers’ markets, as do aromatic fresh herbs such as basil.

Here’s a quick, easy recipe based on the classic pomodoro basilico pasta. For this spaghetti with zucchini & basil recipe be sure to buy the small, firm zucchini for this delicious summer pasta dinner. If you don’t have any of CFYL’s Quick Tomato Sauce on hand, add 1 1/2 cups of halved cherry tomatoes with a sprinkle of salt in step 3, and cook the pasta only after they have softened and become saucy. Omit the cheese for a vegan dish.


  1. Bring water for the pasta to a boil, then add salt.  Once boiling again, add spagettini and cook for about 5 minutes or 1 minute less than given on package.  Reserve 1 cup of the pasta cooking liquid and drain.
  2. While the pasta is cooking, heat the olive oil in a wide sauté pan or wok. Add the sliced garlic and fry gently over medium-high heat until it starts to color. Add the zucchini and sauté until they start to soften and color.
  3. Add the tomato sauce. If the pan looks a little dry, add water from the pasta pot to it, ¼ cup at a time.
  4. Just before the pasta is done, add the grated cheese to the zucchini. Mix well and cook for a minute. Taste for salt.
  5. Add the basil to the sauce, stir to mix, then add the pasta. Toss together and cook for 1 minute more, adding the reserved water if needed. It''s ready! Serve with extra cheese if desired.


  • 8 ounces whole wheat spaghettini (2 ounces per person)
  • 3 tablespoon olive oil
  • 1 clove garlic , finely sliced
  • 1 pound zucchini, topped and tailed, seeds cut away, and cut into a small dice
  • 1 cup CFYL’s Quick Tomato Sauce
  • 1 tablespoon freshly grated Parmesan cheese (optional)
  • 1 cup torn basil leaves or 1 cup basil, torn into pieces
  • Sea salt, to taste

Nutritional Information


336 cals


12 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g


50 g


7 g


4 g


10 g


577 mg

*per serving

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Ann's Tips and Tricks

Tear delicate basil leaves into pieces instead of chopping them to bring out the oils. If you are in chemo, add them in step 4.




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