Description
A delightful summer dish celebrating fresh zucchini and tomatoes in a rich pasta sauce.
Ingredients
Scale
- 2 zucchini, sliced into ¼ inch circles, then halved or quartered
- 4–6 large tomatoes or 2 cups cherry tomatoes, chopped
- 4–6 cloves garlic, chopped or minced
- 2–3 tablespoons extra virgin olive oil
- 2–3 tablespoons plain tomato paste
- ½ teaspoon kosher salt
- ¼–½ teaspoon black pepper
- ⅛–¼ teaspoon crushed red pepper (optional)
- ¼ cup fresh basil, chopped
- 1 12 oz box gluten-free spaghetti (like Barilla)
- Optional: ricotta salata or goat cheese for serving
Instructions
- Cook your pasta: Start by boiling a large pot of water and add salt generously. Cook the spaghetti according to package instructions until al dente. Drain the noodles but reserve about a cup of pasta water.
- Heat the olive oil: In a large skillet, introduce olive oil over medium heat until it shimmers.
- Sauté the garlic: Add minced garlic to the skillet and stir for about a minute until fragrant.
- Add the zucchini: Toss sliced zucchini into the skillet. Sauté for about five minutes until slightly softened.
- Incorporate tomato paste: Stir in tomato paste and then add chopped tomatoes. Cook for 5–7 minutes.
- Season to taste: Sprinkle in kosher salt, black pepper, and crushed red pepper if desired.
- Combine it all: Toss the drained pasta into the skillet and incorporate everything. Add reserved pasta water if needed.
- Finish with fresh basil: Just before serving, fold in chopped basil.
- Serve and savor: Offer generous portions with additional fresh basil and cheese if desired.
Notes
For a lower-carb option, substitute spaghetti with spiralized zucchini. You can slice the zucchini and prepare tomatoes in advance for quicker cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg