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  4. Tomato Basil Zucchini Pasta With Lemon Zest
Tomato Basil Zucchini Pasta with Lemon Zest

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Ingredients

  • 8 oz of spaghetti
  • 2 medium zucchinis, spiralized
  • 2 cups of cherry tomatoes, halved
  • 3 cloves of garlic, minced
  • 1/4 cup of fresh basil, chopped
  • 1/4 cup of olive oil
  • 1/2 teaspoon of red pepper flakes
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • Zest of 1 lemon
  • Grated Parmesan cheese for serving

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Tomato Basil Zucchini Pasta with Lemon Zest

Created by: Howcan Team

Ingredients

  • 8 oz of spaghetti
  • 2 medium zucchinis, spiralized
  • 2 cups of cherry tomatoes, halved
  • 3 cloves of garlic, minced
  • 1/4 cup of fresh basil, chopped
  • 1/4 cup of olive oil
  • 1/2 teaspoon of red pepper flakes
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • Zest of 1 lemon
  • Grated Parmesan cheese for serving

Instructions

  • Cook the spaghetti according to the package instructions. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
  • Add the spiralized zucchini and cherry tomatoes to the skillet. Cook for 3-4 minutes until the zucchini is tender but still slightly crisp.
  • Stir in the cooked spaghetti, chopped basil, red pepper flakes, salt, and black pepper. Toss everything together until well combined and heated through.
  • Remove the skillet from the heat and sprinkle the lemon zest over the pasta. Toss once more to incorporate the lemon zest.
  • Divide the pasta among serving plates and top with grated Parmesan cheese. Serve immediately and enjoy!
Main Course
Italian

The Tomato Basil Zucchini Pasta with a touch of lemon zest is a delightful and refreshing dish that originated in the sunny regions of Italy. This light and flavorful pasta dish has been a favorite among chefs and home cooks for its vibrant colors and zesty flavors. The combination of ripe tomatoes, fragrant basil, and tender zucchini creates a harmonious blend of textures and tastes. The addition of lemon zest adds a bright and citrusy note, elevating the dish to a whole new level. Whether enjoyed at a quaint trattoria in Tuscany or a bustling restaurant in Rome, this dish is a celebration of the bountiful produce and culinary traditions of Italy. For the best version of this dish, sourcing fresh, ripe tomatoes and fragrant basil is essential, and the lemon zest should be added just before serving to preserve its vibrant flavor.

30 min

|

4

|

350 calories

Instructions

  • Cook the spaghetti according to the package instructions. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
  • Add the spiralized zucchini and cherry tomatoes to the skillet. Cook for 3-4 minutes until the zucchini is tender but still slightly crisp.
  • Stir in the cooked spaghetti, chopped basil, red pepper flakes, salt, and black pepper. Toss everything together until well combined and heated through.
  • Remove the skillet from the heat and sprinkle the lemon zest over the pasta. Toss once more to incorporate the lemon zest.
  • Divide the pasta among serving plates and top with grated Parmesan cheese. Serve immediately and enjoy!
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