Description
A light and healthy pasta dish made with fresh tomatoes and zucchini, perfect for a quick weeknight meal.
Ingredients
Scale
- 8 oz whole wheat pasta
- 2 medium zucchinis, chopped
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds.
- Add the chopped zucchini to the skillet and sauté for 3-4 minutes until tender.
- Stir in the cherry tomatoes and oregano, cooking until the tomatoes are soft, about 3-5 minutes.
- Add the cooked pasta to the skillet, tossing to combine. Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
Notes
- Feel free to add other vegetables like bell peppers or spinach.
- This dish can be made in advance and stored in the refrigerator for up to 3 days.
- For extra protein, consider adding grilled chicken or chickpeas.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg