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Ingredients
Pasta with Zucchini and Tomatoes
- Ingredients
- 7 ozs Spaghettini
- salt
- 4 small Zucchini
- 9 ozs Cherry tomatoes
- 1 onion
- 2 handfuls Basil
- 2 Tbsps Canola oil
- freshly ground peppers
- freshly grated Parmesan (as desired)
Cook spaghetti according to package directions in a pot with plenty of salted boiling water. Drain. In the meantime, rinse zucchini, rinse and process with a spiral cutter to create "noodles" or cut with a peeler into narrow strips. Rinse tomatoes and cut into quarters. Peel onion and chop finely. Rinse basil, shake dry and cut into strips.
Heat canola oil in a large pan. Fry onions until translucent. Add zucchini noodles and tomatoes and fry for two to three minutes while stirring. Add drained pasta to the pan, mix, briefly heat and season with salt and pepper. Serve in deep plates, sprinkled with Parmesan and basil.
(Percentage of daily recommendation)
| Calorie | 305 cal. | (15 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
Healthy, because
Whole wheat pasta and zucchini pasta provide plenty of fiber and thus ensure long-lasting satiety. Tomatoes score with the antioxidant lycopene, while parmesan contains plenty of protein and bone-strengthening calcium.
Even smarter
If you want to save even more calories, you can also replace the "normal" pasta with zucchini pasta.