Ingredients
Scale
- 200g spaghetti or your favorite pasta
- 2 cups cherry tomatoes, halved
- 2 zucchinis, spiralized or julienned
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Fresh basil leaves, chopped
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Instructions
- Cook pasta according to package instructions; drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant.
- Add cherry tomatoes and cook until they soften and release juices, about 3 minutes.
- Stir in zucchini strands and cook for another 2-3 minutes, until tender.
- Combine cooked pasta with the vegetable mixture, toss well.
- Garnish with basil and Parmesan cheese, season with salt and pepper. Serve immediately.
Notes
- You can substitute zucchini with summer squash or other seasonal vegetables.
- For a vegan version, omit Parmesan cheese or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 400 kcal Kcal
- Sugar: 7g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg