Pasta with Fresh Basil, Tomato, and Zucchini (Low FODMAP)

Name: Pasta with Fresh Basil, Tomato, and Zucchini (Low FODMAP)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 (1-pound) package gluten-free pasta; 1 teaspoon extra-virgin olive oil; 1 cup cherry tomatoes; 1 zucchini, diced; 1 cup fresh basil; Pinch sea salt; Freshly ground black pepper

3 steps

Prep:10minCook:12min

A quick vegan weeknight pasta with sautéed cherry tomatoes and diced zucchini, finished with fresh basil and simple salt-and-pepper seasoning. Ready in about 22 minutes.

Updated at: Tue, 28 Jul 2026 19:29:13 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories431.7 kcal (22%)

Total Fat3.8 g (5%)

Carbs93.1 g (36%)

Sugars2.2 g (2%)

Protein9.6 g (19%)

Sodium32 mg (2%)

Fiber13.5 g (48%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 x 1 poundgluten-free pasta

package

1 teaspoonextra-virgin olive oil

1 cupcherry tomatoes

freshly ground black pepper

Instructions

Step 1

Cook the pasta according to the package instructions.

Step 2

While the pasta cooks, heat the olive oil in a large pan over medium-high heat. Add the cherry tomatoes and zucchini, then sauté until the tomatoes burst, 6 to 8 minutes.

Step 3

Top the pasta with the vegetables. Add the basil and stir to combine. Season with salt and pepper. Serve immediately.