Ingredients for Pasta With Tomato Courgette And Garlic
- Red Onion
- Olive Oil
- 2 cloves garlic, minced
- 2 medium zucchini, diced into 1/2-inch pieces
- 8 ounces pasta (any shape)
- Parmesan Cheese
- 1 tablespoon toasted pine nuts
- Canned Tomatoes
- Red Pepper
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How to Make Pasta With Tomato Courgette And Garlic
- Finely chop 1/2 medium onion.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
- Add 2 cloves of minced garlic and 2 medium zucchini, diced into 1/2-inch pieces. Cook for 5 minutes, or until zucchini is tender-crisp.
- Add 1 (14.5 ounce) can of cherry tomatoes (undrained) to the pan. Bring to a simmer and cook for 5 minutes.
- Meanwhile, cook 8 ounces of your favorite pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Add the cooked pasta to the pan with the tomatoes and zucchini. Toss to combine. If the sauce is too thick, add a little pasta water to loosen it.
- Stir in 1/4 cup grated parmesan cheese, a pinch of salt, and freshly ground black pepper to taste.
- Serve immediately, garnished with 1 tablespoon of toasted pine nuts.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
33g
Fat
4g
Carbs
23g
