Description
A delightful and healthy dish featuring fresh garden produce, perfect for busy weeknights.
Ingredients
Scale
- 250 g Pasta (spaghetti or fettuccine recommended)
- 500 g Fresh tomatoes (ripe plum tomatoes preferred)
- 2 medium Zucchini
- 3 cloves Garlic (minced)
- 60 ml Extra virgin olive oil
- A handful Fresh basil (for garnish)
- Salt and pepper (to taste)
Instructions
- Prepare the ingredients by washing and chopping the fresh tomatoes and zucchini. Dice the tomatoes and slice the zucchini into half-moons. Mince the garlic.
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente, about 8–10 minutes.
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Follow with zucchini and sauté for another 3–4 minutes until slightly tender.
- Reserve about 120 ml (½ cup) of pasta water before draining. Add the drained pasta directly to the skillet with the sautéed zucchini and garlic.
- Pour in the reserved pasta water to help combine. Add the diced tomatoes along with salt and pepper to taste. Toss everything together over medium heat for another 3 minutes, until heated through.
- Remove from heat and stir in freshly torn basil leaves. Serve immediately, garnishing each plate with extra basil if desired.
Notes
For added flavor, consider a sprinkle of Parmesan cheese on top. This dish pairs well with a side salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg