Quick Pasta with Zucchini
This quick pasta with zucchini is prepared in no time and is a delicious, filling family dish with an extra dose of vitamins!
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Servings :
Calories : 387kcal
Ingredients
- 7 oz (200 g) pasta I recommend rigatoni or penne
- 1 tbsp olive oil
- 1 shallot or onion, minced
- 1 clove garlic minced
- 2 small zucchini you can use 1 green & 1 yellow zucchini
- a pinch red pepper flakes optional
- salt & pepper
- 1 tbsp lemon juice
Instructions
- Heat a large skillet over medium heat with olive oil. Add onion and garlic, sauté for 3 minutes until fragrant.
- Slice zucchini in fine slices and add it to the skillet. Season with a pinch of red pepper flakes, salt, and black pepper. Sauté over medium heat for 15 minutes.
- In the meantime, cook pasta in a large pot of boiling salt water until al dente. Keep some pasta water aside. Drain over a sieve.
- Add drained pasta, some pasta water, and lemon juice to the zucchini, toss for one minute. Season to taste with salt & pepper, and serve!
- Hint: If you like, stir-in some grated Parmesan or vegan cheese, vegan heavy cream, or balsamic vinegar!
Notes
- Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.
- Gluten-Free: Regular pasta can be replaced with gluten-free pasta.
- Red Pepper Flakes: Omit if you don’t like hot food or don’t have them at home.
Nutrition
Calories: 387kcal | Carbohydrates: 77g | Protein: 13g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 274mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg