Garlic Zucchini and Tomato Pasta

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5 from 1 vote

Garlic Zucchini and Tomato Pasta

A wonderful pasta to enjoy during the summer months when both zucchini and tomatoes are in season.
My Notes:
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Meal Type: dinner, Lunch
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Seasonal (Cold Weather), Soy-Free
Tool: Stove
Ingredient: Pasta, Tomatoes
Servings: 4
Calories: 446kcal
Ingredients
  • 4 cup(s) penne or other short pasta (gluten-free if preffered)
  • 1 tablespoon(s) olive oil
  • 2 zucchinis grated, finely chopped, or spiralized
  • 1 cup(s) grape or cherry tomatoes halved
  • salt & pepper to taste
  • 2 clove(s) garlic minced or pressed
  • 1 teaspoon(s) smoked paprika
  • crushed red pepper flakes to taste
  • 1/4 cup(s) vegan parmesan (optional, or sub nutritional yeast)
  • 1/4 cup(s) fresh parsley
Instructions
  • Bring a large pot of water to a boil and cook the pasta according to the instructions on the packaging.
  • Heat olive oil over medium heat in a pan and sauté the zucchini and tomatoes for 2 - 3 minutes. Season with salt and pepper, add in the garlic and cook for another 2 minutes.
  • Add the cooked pasta and mix well—season with smoked paprika and chili flakes.
  • Divide between bowls and top with vegan parmesan cheese and parsley.
Nutrition
Serving: 1serving without vegan parmesan (recipe makes 4 servings) | Calories: 446kcal | Carbohydrates: 89g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 623mg | Fiber: 5g | Sugar: 6g | Vitamin A: 945IU | Vitamin C: 28mg | Calcium: 50mg | Iron: 2mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan