By Patrick Kong
Zucchini Pasta
5 steps
Cook:20min
This vegan pasta dish combines fresh zucchini and herbs, delivering a delicious 20 minute meal! Perfect for the Summer season.
Updated at: Fri, 31 May 2024 08:06:06 GMT
Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories210.7 kcal (11%)
Total Fat8 g (11%)
Carbs29.9 g (12%)
Sugars3.5 g (4%)
Protein5.9 g (12%)
Sodium399.1 mg (20%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Bring a pot of salted water to a boil and add your pasta
Pot
salt
penneStep 2
Chop zucchini into 1/2 cm thick half moons and thinly slice some garlic
zucchini1 
garlic3 clovesStep 3
In a pan, add a few tablespoons of olive oil. Add sliced zucchini, garlic, and chili. Season with salt and cook until the zucchini becomes soft
Panzucchini1 garlic3 cloves
olive oil
chili1 saltStep 4
Fold in a handful of basil and parsley leaves into the pan along with the juice from 1/2 a lemon and some zest.
basil leaves
parsley leaves
lemon0.5 Step 5
Once the pasta is done cooking, add it straight to the pan with a splash of pasta water and toss. Season with salt and pepper
peppersalt
