Recipe Library
Angel Hair with Zucchini and Tomatoes
Angel hair pasta twirls through ribbons of zucchini and juicy tomatoes, all glistening with olive oil and brightened by garlic and fresh herbs. Each forkful tastes light, fresh, and full of garden flavor.
- Total
- 17 min
- Prep
- 5 min
- Cook
- 12 min
- Serves
- 4
Nutrition per Serving
- Calories
- 254
- Protein
- 8g
- Carbs
- 51g
- Fat
- 6g
- Fiber
- 8g
- Sugar
- 3g
- Sodium
- 73mg
Ingredients
- 2 7 oz zucchini, spiralized or julienne
- 4 clove garlic (chopped)
- 2 shallots (diced)
- 3 medium tomatoes (diced (or 2 cups grape, halved))
- 4 tsp extra virgin olive oil
- Kosher salt and black pepper (to taste)
- pinch crushed red pepper flakes (to taste)
- 8 oz angel hair pasta (wheat or gluten-free)
- 2 tbsp chopped fresh parsley or basil
- 1/4 cup low-sodium vegetable or chicken broth
Instructions
- In a large pot of salted boiling water, cook pasta according to instructions.
- While pasta is cooking, in a large saute pan, heat pan on medium-high flame, add oil when pan is hot.
- Add garlic and shallots to the pan and saute about 1 minute, until soft.
- Add zucchini and season with salt and pepper. Cook about 1 1/2 minutes, add tomatoes, crushed red pepper flakes, parsley, chicken broth and adjust salt and pepper. Stir and cook for 1 more minute.
- Remove from heat.
- Drain pasta when done reserving some of the water and and toss the pasta well with zucchini and tomatoes. Add pasta water if needed and serve with grated Parmesan (optional).