This Spaghetti & Zucchini Pasta Makes For An Ideal Vegetarian Meal
Spiralized zucchini effortlessly subs in for half the pasta.
Eating pasta truly al dente makes it more filling and less of a carb hit. It shouldn’t be chewy but rather the texture of a fresh stick of gum. Plus, spiralized zucchini adds bulk, vegetables and nutrition.
|Servings||Prep Time||Cook Time|
- 2 tbsp canola oil
- 1 small onion
- 1/4 tsp salt
- 2 garlic cloves chopped
- 1 can San Marzano tomatoes chopped
- 8 leaves fresh basil plus more for serving
- 1 pkg spaghetti 225 g
- 2 small zucchini spiralized
- 3 cups freshly grated Parmesan cheese 750 mL
- Heat oil in a medium pot over medium heat. Add onion and salt; cook until onion is softened, about 4 to 6 minutes, reducing heat to low as needed so the onion won’t burn. Add garlic; cook for another 2 minutes. Add tomatoes (and their juices). Bring to a low simmer and cook, stirring occasionally, for 20 minutes or until slightly thickened.
- Purée with an immersion blender. Stir in basil leaves.
- Cook spaghetti in a large pot of boiling, salted water just until tender. Try setting a timer to 1 minute less than recommended on the package. (The pasta should have a similar texture to the first bite of a stick of gum.) Add zucchini, return to a boil and drain immediately.
- Divide spaghetti and zucchini evenly among 4 warmed bowls. Top with sauce and additional basil leaves. Sprinkle with cheese.
Nutrients per serving: 358 calories, 12 g protein, 10 g fat (2 g saturated fat), 57 g carbs (9 g fibre), 6 mg cholesterol, 573 mg sodium
Best Health tip: No spiralizer? Use a vegetable peeler to shave zucchini into long, thin ribbons and use pappardelle instead of spaghetti.