Spaghetti with zucchini and Garlic
Savor this garlicky pasta recipe - it is tossed in sautéed zucchini and topped with shredded parmesan. My pasta with zucchini recipe makes a quick and light summer dinner.
- 3 small zucchinis
- 1/4 cup olive oil
- 4 garlic cloves minced
- 1 lb spaghetti cooked al dente
- 1 cup shredded parmesan cheese
- salt and pepper to taste
Using a box grater, shred the zucchini, then squeeze out the juices using your hands.
Heat the olive oil in a pan over medium heat, then add the minced garlic. Stir until the garlic gives off an aroma and begins to sizzle.
Add the shredded zucchini and season with salt a pepper. Sauté for about 5-7 minutes. Cook the pasta al dente and add the hot, drained pasta to the pan.
Give the pasta and zucchini a toss and add additional salt if need be.
Calories: 333kcal | Carbohydrates: 45g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 209mg | Potassium: 335mg | Fiber: 2g | Sugar: 3g | Vitamin A: 245IU | Vitamin C: 13.6mg | Calcium: 174mg | Iron: 1.2mg