Ingredients
Scale
- 1 pound pasta (spaghetti, linguine, or penne)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 medium zucchini, diced
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup vegetable broth
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 5 minutes. Be careful not to burn the garlic.
- Add the diced zucchini to the skillet and cook until tender-crisp, about 5-7 minutes. Stir occasionally.
- Pour in the crushed tomatoes and vegetable broth. Bring to a simmer and cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
- Stir in the chopped basil, parsley, red pepper flakes (if using), salt, and pepper. Taste and adjust seasonings as needed.
- Add the drained pasta to the skillet with the tomato-zucchini sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with grated Parmesan cheese (if desired).
Notes
For a richer sauce, add a tablespoon of butter at the end. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a complete meal, serve with a side salad or grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 10mg