Simple Zucchini and Tomato Pasta
Servings: 6 servings
Calories: 308cal
Ingredients
- 2 Tablespoons olive oil
- 2 ½ Tablespoons unsalted butter
- 4 large zucchinis diced
- 2 pints grape tomatoes halved
- ½ teaspoon salt
- ¼ cup chopped fresh parsley
- Juice from 1 lemon about 2-3 Tablespoons
- 8 ounces bucatini or other long pasta
- ¼ cup grated Parmesan cheese for serving
Instructions
- Put a pot of water on the stove to bring to a boil. While you wait for the water to boil, melt the butter and olive oil in a large pan over medium heat.
- Add the zucchini and tomatoes to the pan and cook them, stirring occasionally.
- Once the pasta water is boiling, add the pasta and cook until very al dente, about two minutes less cooking time than the package suggests.
- While the pasta boils, continue cooking the vegetables. The tomatoes will start to break down and their juices will combine with the moisture released from the zucchini. Add the parsley and lemon juice.
- Add the pasta and toss to combine. Let the pasta cook with the vegetables for another two minutes or so. It will absorb the light sauce as it cooks.
- Serve the pasta with grated Parmesan.
Video
Notes
- We used bucatini pasta but spaghetti, linguine, fettuccine, bowtie, rotini, or penne would all work well in this dish.
- Give your zucchini a good clean and scrub before incorporating.
- Grape tomatoes or cherry tomatoes are best here, but you can certainly use regular-sized tomatoes if that's what you have on hand. We prefer to use grape (or cherry) tomatoes because as they heat up in the pan they burst, helping create a simple yet flavorful sauce for the pasta.
Nutrition
Serving: 1portion | Calories: 308cal | Carbohydrates: 42g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 296mg | Potassium: 1048mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2137IU | Vitamin C: 65mg | Calcium: 100mg | Iron: 2mg
