Spaghetti With Zucchini and Basil- cook for your life- anti-cancer recipes

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Pasta With Zucchini & Basil

Name: Pasta With Zucchini & Basil
Prep time: 20

(44 votes, average: 3.98 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

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....

8 ounces whole-wheat pasta
3 tablespoon olive oil
1 clove garlic, finely sliced
1 pound zucchini, topped and tailed, deseeded, small dice
1 cup tomato sauce, store-bought or try our Quick Tomato Sauce
1 tablespoon freshly grated Parmesan cheese (optional)
1 cup torn basil leaves
Sea salt, to taste

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Nutrition Facts

Calories

332 cals

Fat

12 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g

Carbohydrates

50 g

Sugar

5 g

Fiber

2 g

Protein

12 g

Sodium

583 mg

Directions

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.
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.
Add the tomato sauce. If the pan looks a little dry, add water from the pasta pot to it, ¼ cup at a time.
Just before the pasta is done, add the grated cheese to the zucchini. Mix well and cook for a minute. Taste for salt.
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.

Chef Tips

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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, 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.