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!
- 16 Jul 2024
- Cook time 10 min
- Prep time 10 min
- 4 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 40kcal | 2% |
| Protein | |
| Protein 2.02g | 1% |
| Carbohydrates | |
| Carbohydrates 9g | 2% |
| Fiber 3.21g | 8% |
| Sugar 5g | 5% |
| Fat | |
| Fat 3.90g | 5% |
| Saturated 0.59g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 290ug | 32% |
| Choline 16mg | 3% |
| Vitamin B1 0.41mg | 34% |
| Vitamin B2 0.14mg | 10% |
| Vitamin B3 1.15mg | 7% |
| Vitamin B6 0.27mg | 16% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 24mg | 27% |
| Vitamin E 0.72mg | 5% |
| Vitamin K 20ug | 16% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.11mg | 0% |
| Iron, Fe 1.28mg | 12% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 54mg | 5% |
| Potassium, K 450mg | 13% |
| Selenium, Se 0.80ug | 1% |
| Sodium, Na 100mg | 7% |
| Zinc, Zn 0.47mg | 4% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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