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Servings: 4 People
Calories: 323kcal
Pasta with Zucchini
Equipment
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Ingredients
- 8 ounces uncooked pasta
- 3 tablespoons olive oil divided
- 3 cloves garlic
- 2 zucchini medium
Instructions
- Prepare the ingredients: slice 2 zucchini and chop 3 cloves garlic.
- Cook 8 ounces uncooked pasta according to the instructions on the package.
- While the pasta is cooking, heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Once the skillet is hot, add the zucchini slices and garlic. Cook until they begin to turn soft which should be about 5 to 8 minutes.
- Once the pasta is cooked, drain and place it into a bowl. Add the zucchini, garlic mixture and the remaining tablespoon of olive oil and toss.
Notes
Missing an Ingredient?
Find a Substitute with The Ingredient Swap Assistant. Zucchini pasta tastes great the next day. If you have leftovers, you can store them in the refrigerator for up to two days in an airtight container. Zucchini tastes great garnished with fresh basil leaves, cracked black pepper, a squeeze of lemon juice, and grated cheese alongside a garden salad, cucumber salad, asparagus with butter, or eggplant caprese.
Find a Substitute with The Ingredient Swap Assistant. Zucchini pasta tastes great the next day. If you have leftovers, you can store them in the refrigerator for up to two days in an airtight container. Zucchini tastes great garnished with fresh basil leaves, cracked black pepper, a squeeze of lemon juice, and grated cheese alongside a garden salad, cucumber salad, asparagus with butter, or eggplant caprese.
Nutrition
Serving: 1 | Calories: 323kcal | Carbohydrates: 46g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 12mg | Potassium: 391mg | Fiber: 3g | Sugar: 4g | Vitamin A: 196IU | Vitamin C: 18mg | Calcium: 32mg | Iron: 1mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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