Description
A colorful and tasty dish that combines fresh vegetables with pasta for a quick and healthy meal.
Ingredients
Scale
- 8 oz rotini pasta (or any short pasta)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 small zucchinis, sliced
- 1 1/2 cups cherry tomatoes, halved
- Salt & black pepper to taste
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup chopped fresh parsley
- Optional: grated parmesan or nutritional yeast for topping
Instructions
- Cook the rotini pasta in salted water according to the package instructions until al dente. Drain and set it aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- Add the sliced zucchini and halved cherry tomatoes to the skillet. Cook until the vegetables are just tender, stirring occasionally.
- Add the cooked pasta to the skillet and toss everything together. Season with salt, black pepper, and red pepper flakes if you like a little heat.
- Stir in the chopped parsley for a fresh finish.
- Plate the dish and sprinkle with grated parmesan or nutritional yeast if desired.
Notes
Make sure not to overcook the zucchini and tomatoes; they should be tender but still slightly crisp. Customize this recipe by adding other vegetables like bell peppers or spinach. A squeeze of lemon juice before serving can enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 30 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: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: zucchini, pasta, healthy, vegetarian, quick dinner