Healthy Tomato Zucchini Pasta

Ingredients:
1 lb (450 g) whole wheat spaghetti
2 tablespoons olive oil
3 cloves garlic, minced
2 medium zucchinis, sliced into thin half-moons
2 cups cherry tomatoes, halved (or 1 can diced tomatoes, drained)
Salt and black pepper, to taste
1/2 teaspoon red pepper flakes (optional, for a kick)
1/4 cup grated Parmesan cheese (optional)
Fresh basil or parsley, chopped (for garnish)
Juice of 1/2 lemon (optional but adds brightness)
Instructions:
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the whole wheat spaghetti according to package instructions until al dente.
Drain, reserving about 1/2 cup of pasta water, and set aside.
2. Sauté the Garlic and Veggies
In a large skillet, heat olive oil over medium heat.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced zucchini and cook for 4–5 minutes, stirring occasionally, until just tender.
Toss in the cherry tomatoes and cook for another 2–3 minutes until they start to soften and release their juices.
Season with salt, pepper, and red pepper flakes (if using).
3. Combine with Pasta
Add the cooked pasta to the skillet with the veggies.
Toss everything together, adding a splash of reserved pasta water to loosen the sauce if needed.
Drizzle with lemon juice and adjust seasoning to taste.
4. Serve
Serve warm, topped with freshly grated Parmesan and chopped herbs.
Add a drizzle of olive oil or a few toasted pine nuts for extra richness and crunch, if desired.

By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.