Angel Hair Pasta with Zucchini and Tomatoes
A light, quick pasta tossed with sautéed zucchini, tomatoes, garlic and fresh herbs.
Equipment
- Large Pot
- large sauté pan
- Colander
- Knife
- Cutting Board
Ingredients
- 27 oz zucchini spiralized or julienned
- 4 cloves garlic chopped
- 2 shallots diced
- 3 medium tomatoes diced (or 2 cups grape tomatoes, halved)
- 4 teaspoons extra virgin olive oil
- Kosher salt to taste
- black pepper to taste
- pinch crushed red pepper flakes to taste
- 8 ounces angel hair pasta wheat or gluten-free
- 2 tablespoons fresh parsley or basil chopped
- 1/4 cup low-sodium vegetable or chicken broth
Instructions
- Bring a large pot of salted water to a boil and cook the angel hair pasta according to package instructions until al dente; reserve about 1/2 cup of pasta cooking water, then drain.
- While the pasta cooks, heat the olive oil in a large sauté pan over medium-high heat until shimmering.
- Add the chopped garlic and diced shallots and sauté about 1 minute, until softened and fragrant.
- Add the spiralized or julienned zucchini to the pan, season with kosher salt and black pepper, and cook about 1½ minutes, stirring frequently.
- Stir in the diced tomatoes, crushed red pepper flakes, chopped parsley or basil, and the broth; adjust salt and pepper, and cook about 1 more minute to warm through.
- Remove the pan from heat, add the drained pasta to the vegetables and toss well; add reserved pasta water as needed to loosen the sauce.
- Serve immediately, seasoning with additional salt and pepper to taste and grated Parmesan if desired.
Notes
- Use spiralized zucchini for a more noodle-like texture.
- Reserve pasta water to adjust sauce consistency.
- Substitute grape tomatoes if preferred.
- Cook zucchini briefly to keep it tender-crisp.