Description
A simple and healthy pasta dish featuring fresh tomatoes and zucchini.
Ingredients
Scale
- 1 pound pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 zucchini, diced
- 1 (28 ounce) can diced tomatoes, undrained
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in zucchini and cook until tender-crisp, about 5-7 minutes.
- Add diced tomatoes, basil, and oregano. Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
- Season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss to combine with the sauce.
- Serve immediately, topped with Parmesan cheese if desired.
Notes
- For a spicier dish, add a pinch of red pepper flakes with the garlic.
- You can add other vegetables like bell peppers or spinach.
- Use whole wheat pasta for extra fiber.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 5mg
Keywords: tomato zucchini pasta, healthy pasta, vegetarian pasta, easy pasta recipe, quick dinner, weeknight meal