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.

Spaghetti and Zucchini Pasta
Spaghetti and Zucchini Pasta
Servings Prep Time Cook Time
4servings 10minutes 30 minutes
Servings Prep Time
4servings 10minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. 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.
  2. Purée with an immersion blender. Stir in basil leaves.
  3. 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.
  4. Divide spaghetti and zucchini evenly among 4 warmed bowls. Top with sauce and additional basil leaves. Sprinkle with cheese.
Recipe Notes

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.