Zucchini 'Pasta' With Fresh Tomato Sauce

Ingredients

The sauce:

• ½ teaspoon olive oil
• 1 medium zucchini, diced small
• 3 cloves garlic, peeled and minced
• 2 medium tomatoes, seeded and diced small
• 2 tablespoons chopped Italian parsley
• 3 tablespoons thinly sliced basil leaves
• ¾ teaspoon kosher salt, plus more to taste
• Freshly ground pepper to taste

The pasta:

• 4 medium zucchini, halved lengthwise
• ½ teaspoon kosher salt

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    59 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 3 grams protein; 750 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. To make the sauce, heat the olive oil in a medium nonstick skillet over medium heat. Add the diced zucchini and cook until browned, about 4 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes, parsley, basil, salt and pepper and cook until heated through, about 1 minute longer.
2. To make the pasta, bring a large pot of lightly salted water to a boil. Place the halved zucchini on a work surface, cut side down, and slice lengthwise into thin strips. Place in the pot and cook for 3 minutes. Drain well. Place in a large bowl, sprinkle with the salt and toss with the tomato sauce. Taste and adjust seasoning if needed. Divide among 4 plates and serve immediately.

20 minutes