Pasta with Zucchini and Tomatoes
This delicious pasta with zucchini and tomatoes recipe is full of flavor, easy to make, and makes a filling dinner for the whole family!
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Servings :
Calories : 450kcal
Ingredients
- 7 oz (200 g) pasta of choice
- 1 (300 g) zucchini sliced
- 2 ¼ cups (300 g) cherry tomatoes or grape tomatoes whole or halved
- 1 red onion sliced
- 1 clove garlic finely sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tbsp maple syrup
- 1 tsp dried Italian herbs
- salt & pepper to taste
Instructions
- Preheat oven to 390°F (200°C).
- Place the zucchini, cherry tomatoes, red onion, and garlic together with the olive oil, balsamic vinegar, maple syrup, dried herbs, and a pinch of salt and pepper on a baking sheet. Toss well to combine.
- Bake for 30 minutes, turning twice.
- In the meantime, cook pasta in a large pot of boiling salt water until al dente. Keep 4 tablespoons of pasta cooking water aside. Drain over a sieve.
- Add the cooked pasta together with 4 tbsp pasta cooking water to the roasted vegetables and toss for one minute.
- Hint: If you like, stir-in some vegan cheese, grated Parmesan, or a splash of 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.
Nutrition
Calories: 450kcal | Carbohydrates: 90g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 33mg | Potassium: 900mg | Fiber: 6g | Sugar: 11g | Vitamin A: 939IU | Vitamin C: 56mg | Calcium: 77mg | Iron: 3mg