Description
Fresh, quick, and packed with garden flavors, this zucchini and tomato pasta recipe is the perfect weeknight dinner solution. Naturally gluten free and ready in just 35 minutes.
Ingredients
2 zucchini, sliced into circles then halved or quartered
2 cups cherry tomatoes, halved (or 4 to 6 large tomatoes, diced)
4 to 6 garlic cloves, chopped or minced
2 to 3 tablespoons extra virgin olive oil
2 to 3 tablespoons plain tomato paste
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon black pepper
1/8 to 1/4 teaspoon crushed red pepper (optional)
1/4 cup fresh basil, chopped + more for serving
1 box (12 oz) gluten free spaghetti
Optional: ricotta salata or goat cheese for topping
Instructions
Heat olive oil in a large sauté pan over medium high heat.
Add garlic and cook 1 to 2 minutes until fragrant.
Stir in zucchini, cover and cook 7 to 10 minutes until tender.
Meanwhile, cook spaghetti in salted water. Reserve 1 cup pasta water.
Add tomatoes, tomato paste, salt, pepper, and red pepper to zucchini. Cover and cook 8 to 10 minutes.
Drain pasta and add it to the pan with 1/2 cup reserved pasta water.
Stir to combine, add more water if needed.
Fold in fresh basil and serve hot.
Top with more basil and cheese if using.
Notes
For a creamier sauce, use all the reserved pasta water. Add more basil before serving for extra freshness. Not suitable for freezing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 5mg