Description
A quick and healthy recipe for tomato zucchini pasta that is both delicious and nutritious.
Ingredients
- 2 medium zucchinis, cut into noodle shapes
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, finely chopped
- 1 can (14.5 ounces) crushed tomatoes, with juices
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and freshly ground black pepper to taste
- 1/4 teaspoon chili flakes (optional)
- 1/4 cup shredded mozzarella cheese (optional)
- Fresh parsley for garnish (optional)
Instructions
- Warm the olive oil in a large frying pan over medium heat. Add the chopped garlic and sauté for about a minute until aromatic.
- Pour in the crushed tomatoes along with their juices, and stir in the thyme, parsley, salt, pepper, and chili flakes if desired. Allow to simmer for 5-7 minutes until slightly thickened.
- Add the zucchini noodles to the pan and gently toss everything together. Cook for another 2-3 minutes until the zucchini is tender yet retains some crunch.
- Remove from heat and serve immediately. Top with shredded mozzarella cheese and fresh parsley if desired.
Notes
- For an extra protein boost, add cooked turkey, tofu, or lentils.
- For a more filling meal, serve over whole grain or gluten-free pasta instead of zucchini noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg