Zucchini pasta with carrots, tomatoes and garlic
Discover a refreshing, nutrient-packed Zucchini Pasta recipe with vibrant carrots, juicy tomatoes, and fragrant garlic, all seasoned with basil and black pepper for a deliciously light and healthy meal. Perfect for low-carb lifestyles and veggie lovers!
Cook time 10 min
Prep time 10 min
Ingredients:
1 zucchini1 cup carrots
1 tbsp olive oil
2 garlic cloves
1 tsp dried basil
1 tsp black pepper
1 cup canned tomatoes
Zucchini pasta with carrots, tomatoes, and garlic is a delicious and healthy dish that features fresh vegetables and aromatic spices. This meal is not only nutritious but also quick to prepare, making it perfect for a light lunch or a weeknight dinner. With simple ingredients and minimal cooking time, you can enjoy a wholesome and flavorful meal.
Instructions:
- Zucchini: Using a spiralizer, julienne peeler, or sharp knife, cut the zucchini into thin noodles (zoodles). Set aside.
- Carrots: Peel and slice the carrots into thin matchstick pieces or use a julienne peeler.
- Peel and mince the garlic cloves.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant but not browned.
- Add the sliced carrots to the skillet and sauté for about 5 minutes, stirring occasionally, until they start to soften.
- Pour in 1 cup of canned tomatoes, including the juices.
- Stir in the dried basil and black pepper.
- Let the mixture simmer for about 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Add the zucchini noodles (zoodles) to the skillet.
- Toss the zoodles with the sauce to ensure they are well coated.
- Cook for an additional 2-3 minutes, until the zoodles are just tender but still have a bit of crunch. Be careful not to overcook the zucchini, as it can become mushy.
- Remove the skillet from heat.
- Serve the zucchini pasta immediately, garnished with extra basil or a sprinkle of Parmesan cheese if desired.
This zucchini pasta with carrots, tomatoes, and garlic is a perfect blend of flavors and textures. It provides a delightful combination of freshness from the vegetables and a hint of warmth from the garlic and spices. Enjoy this dish as a standalone meal or pair it with a protein of your choice. Happy cooking!
Zucchini pasta with carrots, tomatoes and garlic FAQ:
The total cooking time for zucchini pasta is about 15-20 minutes. This includes 5 minutes for sautéing the carrots and an additional 2-3 minutes for cooking the zucchini noodles after adding them to the sauce.
Zucchini noodles should be cooked until they are just tender but still retain a bit of crunch. This typically takes about 2-3 minutes after they are added to the sauce.
Yes, you can store leftover zucchini pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove to avoid overcooking the zucchini.
You can substitute zucchini with yellow squash or cucumber for a similar texture. However, cooking times may vary based on the vegetable chosen.
Yes, you can use fresh tomatoes. If using fresh, about 2 medium-sized ripe tomatoes should suffice, chopped. You may need to cook them longer to break down into a sauce.
Tips:
- Use a spiralizer to turn the zucchini into noodles for an authentic pasta-like experience.
- For extra flavor, sauté the garlic in olive oil for a minute before adding other vegetables.
- Add a handful of fresh basil or parsley at the end of cooking for a burst of freshness.
- If you prefer a more substantial meal, consider adding grilled chicken or shrimp to the pasta.
- Avoid overcooking the zucchini noodles to maintain their crunchy texture.
Nutrition per serving
4 ServingsCalories 40kcal
Protein 2.02g
Carbohydrates 9g
Fiber 3.21g
Sugar 5g
Fat 3.90g
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