Ingredients for Spaghetti Aglio Oglio With Zucchini Tomato Basil
- 2 tablespoons olive oil
- Garlic Cloves
- 1 medium zucchini, thinly sliced
- Fresh Basil Leaves
- Small Onion
- Cherry Tomatoes
- 8 ounces spaghetti
- Salt & Pepper
- Parmesan Cheese
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How to Make Spaghetti Aglio Oglio With Zucchini Tomato Basil
- Cook spaghetti according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 2 minced cloves of garlic and sauté for about 30 seconds, until fragrant (be careful not to burn the garlic).
- Add 1 medium zucchini, thinly sliced, and 1 cup of cherry or grape tomatoes, halved. Cook for 5-7 minutes, until zucchini is tender-crisp and tomatoes are slightly softened.
- Stir in 1/4 cup chopped fresh basil, salt and pepper to taste.
- Add the cooked spaghetti to the skillet and toss to coat with the zucchini-tomato mixture. Add a little of the reserved pasta water if needed to create a light sauce.
- Serve immediately, garnished with extra basil and a drizzle of olive oil. Enjoy with crusty bread for dipping!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
9g
Fat
0g
Carbs
1g
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15 Minutes Or Less
Time To Make
Course
Main Ingredient
Cuisine
Preparation
Occasion
Low Protein
Healthy
Main Dish
Pasta
Easy
European
Kid Friendly
Low Fat
Vegetarian
Italian
Dietary
Low Sodium
Low Cholesterol
Low Saturated Fat
Low Calorie
Low Carb
Healthy 2
Low In Something
Pasta Rice And Grains
Spaghetti
Taste Mood
