Pasta ZUCCHINE E POMODORINI - Ricetta Facile

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and provides a cheesy flavor.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are a nut-free alternative, while walnuts are more budget-friendly.

Cook pasta in a large pot of salted boiling water until al dente; drain and reserve some pasta water.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 30 seconds.

Add sliced zucchini and cook until tender, about 5-7 minutes.

Add halved cherry tomatoes and cook until they burst and release juices, about 3-4 minutes.

Season with salt, black pepper, and red pepper flakes to taste.

Add spinach and cook until wilted, about 2 minutes.

Combine the cooked pasta with the vegetable mixture in the skillet.

Add a splash of reserved pasta water to create a light sauce; toss to combine.

Stir in lemon juice and fresh basil just before serving.

Serve topped with grated parmesan cheese and toasted pine nuts.

Cooking Techniques

Spice Level:

Allergens