Tomato Zucchini Pasta

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Boil water in a large pot and add a splash of salt.

Add 8 oz of lagoon luini pasta to the boiling water and cook for 11-12 minutes until al dente.

Chop zucchini into thick pieces.

Heat about 2 tablespoons of olive oil in a skillet.

Add chopped zucchini to the skillet and sauté for about 4 minutes.

Add 3 teaspoons of minced garlic to the zucchini and sauté for about 1 minute.

Chop tomatoes and add them to the skillet, sautéing for about 3 minutes until they start to break down.

Add the cooked pasta to the skillet with the vegetables.

Season with salt, black pepper, red pepper flakes, and Italian seasoning.

Add Parmesan cheese and fresh basil to the pasta and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens