Ingredients
Scale
- 12 oz pasta (penne, spaghetti, or your favorite type)
- 2 medium zucchinis, sliced into thin rounds
- 3 ripe tomatoes, diced or blended into a sauce
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano or basil
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Optional: grated Parmesan cheese or nutritional yeast
Instructions
- Cook the pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
- Add sliced zucchini to the skillet and cook for 3-4 minutes until slightly tender.
- Stir in diced or blended tomatoes along with oregano or basil. Let simmer for 5-7 minutes to meld flavors.
- Add the cooked pasta to the skillet with the zucchini and tomato sauce. Toss gently to coat evenly.
- Season with salt and pepper to taste. For a cheesy touch, sprinkle with grated Parmesan or nutritional yeast before serving.
Notes
- Use fresh, ripe tomatoes for optimal flavor.
- Be careful not to overcook the zucchini; it should remain slightly crisp.
- Add red pepper flakes for a spicy kick if desired.
- Finish with fresh herbs like basil just before serving for maximum freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing and boiling
- Cuisine: Italian-American
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg