Zucchini Pasta with Tomatoes and Arugula

Name: Zucchini Pasta with Tomatoes and Arugula
Cuisine: Italian, Mediterranean, European
Ingredients: Basil; Olive oil; Sun dried tomatoes 2 cups; Fresh tomatoes 2 cups; Zucchini (2 medium or 1 large); 1 cup Shredded Mozzarella (optional); Arugula (2 handfuls); Crushed red pepper flakes (2 tbsp); Sugar (1/2 tsp); Parmesan (optional); Lemon juice 1 tbsp; Pasta 3/4 a box

6 steps

I've adapted this recipe since I was in high school while trying to create a simple and healthy pasta that looks as delicious as the pictures on the dried pasta boxes. My secret to making a vegetable pasta fulfilling (fulfilling enough that even my meat loving fiance gets excited when I make this) is sun dried tomatoes, basil oil, a little squeeze of lemon, and crushed red pepper flakes. Feel free to add chicken, bacon, or sausage if you would like, but this pasta doesn't need it! Happy cooking♡

Updated at: Thu, 17 Aug 2023 12:08:27 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1941.1 kcal (97%)

Total Fat25.2 g (36%)

Carbs369.9 g (142%)

Sugars72.3 g (80%)

Protein72.4 g (145%)

Sodium191 mg (10%)

Fiber33.7 g (120%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

basil

olive oil

2 cupssun dried tomatoes

2 cupsfresh tomatoes

2zucchini

1 cupmozzarella

shredded, optional

2 handfulsarugula

2 Tbspcrushed red pepper flakes

½ tspsugar

parmesan

optional

1 Tbsplemon juice

0.75 boxpasta

Instructions

Step 1

Heat a pot of salted water to boiling, add pasta of your choice and cook according to the instructions on the box.

Step 2

Add a good amount of olive oil to a skillet. Once warm, add half of your chopped basil, sun dried tomatoes, and crushed red pepper flakes to the oil. stir until fragrant, watch closely so the sun dried tomatoes don't brown. *You can add more or less red pepper flakes to your taste!

Step 3

Next, add the zucchini to the skillet as well as the lemon juice and a small amount of sugar. Cook and stir frequently until the zucchini are tender but still slightly crunchy.

Step 4

Now, add the fresh diced tomatoes and stir until the zucchini are cooked through and the tomatoes have started to wilt but neither should be mushy.

Step 5

Drain your pasta and add to the skillet with the vegetables. Stir until everything is incorporated. Turn off the heat and stir in arugula until wilted, and mozzarella (if using).

Step 6

Serve with Parmesan, fresh chopped basil, and extra crushed pepper flakes on top. This pasta is perfect with garlic bread on the side!