Description
A quick and delicious recipe for Tomato Zucchini Pasta that is perfect for a weeknight dinner.
Ingredients
Scale
- 2 medium zucchinis, spiralized
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for 1 minute until fragrant.
- Add cherry tomatoes, salt, and pepper; cook for 5-7 minutes until tomatoes are soft.
- Add spiralized zucchini to the skillet and toss to combine.
- Cook for an additional 3-4 minutes until zucchini is tender.
- Remove from heat and stir in fresh basil.
- Serve hot, topped with grated Parmesan cheese if desired.
Notes
- For a vegan option, omit the Parmesan cheese.
- Feel free to add other vegetables like bell peppers or spinach.
- This dish is best served immediately but can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
Keywords: Tomato Zucchini Pasta, quick recipe, vegetarian pasta