Zucchini 'Pasta' With Fresh Tomato Sauce
Published August 26, 1995
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
THE SAUCE
½ teaspoon olive oil
1 medium zucchini, diced small
3 cloves garlic, peeled and minced
2 medium tomatoes, seeded and diced small
2 tablespoons chopped Italian parsley
3 tablespoons thinly sliced basil leaves
¾ teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
THE PASTA
4 medium zucchini, halved lengthwise
½ teaspoon kosher salt
Nutritional analysis per serving (4 servings)
11 grams carbs; 59 calories; 1 gram fat; 3 grams fiber; 611 milligrams sodium; 4 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the sauce, heat the olive oil in a medium nonstick skillet over medium heat. Add the diced zucchini and cook until browned, about 4 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes, parsley, basil, salt and pepper and cook until heated through, about 1 minute longer.
- Step 2
To make the pasta, bring a large pot of lightly salted water to a boil. Place the halved zucchini on a work surface, cut side down, and slice lengthwise into thin strips. Place in the pot and cook for 3 minutes. Drain well. Place in a large bowl, sprinkle with the salt and toss with the tomato sauce. Taste and adjust seasoning if needed. Divide among 4 plates and serve immediately.
Private Notes
Comments
Simple and tasty when the vegetables are in season! I pulsed the (one large heirloom tomato, because that's what I had) with an immersion blender for a lovely chunky sauce, and used a peeler for super thin slices of zucchini. Easy and actually fast.