Tomato Basil Zucchini Pasta

Classic meets contemporary in this marriage of tomato sauce and zucchini noodles (a healthy alternative to pasta).

Recipe overview

Tomato Basil Zucchini Pasta
Developed by Emily Richards (PH Ec.)
4 servings
15 minutes
(prep: 10 mins / cook: 5 mins)
  • Calories  70
  • Carbs  6 g
  • Sugar  4 g
  • Fibre  2 g
Clock

Time Required
15 mins

Carbohydrate grain

Carbohydrates
6 g/serving

Vegetarian

Ingredients

  • 2 zucchini, trimmed
  • 2 tbsp (30 mL) freshly grated Parmesan cheese
  • 1 tbsp (15 mL) extra virgin olive oil
  • 1 pint grape tomatoes, halved
  • 2 cloves garlic, sliced
  • 1/2 cup (125 mL) fresh basil leaves, thinly sliced
  • Grated Parmesan cheese (optional)
4 servings
15 minutes
(prep: 10 mins / cook: 5 mins)
  • Calories 70
  • Carbs 6 g
  • Sugar 4 g
  • Fibre 2 g

Directions

  1. Spiralize zucchini to make noodles. Place in a bowl and toss with cheese. Set aside.
  2. In a nonstick skillet, heat oil over medium heat and cook tomatoes and garlic for 5 minutes or until started to soften. Toss with zucchini along with basil to serve. Sprinkle with Parmesan cheese if desired.

Nutritional Info

Per serving (1 of 4)

  • Calories  70
  • Protein  3 g
  • Total fat  4.5 g
    • Saturated fat  1 g
    • Cholesterol  0 mg
  • Carbohydrates  6 g
    • Fibre  2 g
    • Total sugars  4 g
    • Added sugars  0 g
  • Sodium  55 mg
  • Potassium  400 mg

© 2019 Heart and Stroke Foundation of Canada. Reproduced with permission from the Heart and Stroke Foundation.

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