Light and delicate vegetarian pasta entree that's easy!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

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  • Meanwhile, heat a medium skillet over medium heat. Pour in oil and saute garlic until golden. Stir in zucchini, salt and pepper. Saute 2 minutes, then mix in tomato and cook a few minutes more. Chop basil and add to vegetables right before mixing with pasta.

  • Combine pasta and vegetables. Serve topped with mozzarella.

Nutrition Facts

200.8 calories; 10.1 g protein; 26.9 g carbohydrates; 12.1 mg cholesterol; 201.9 mg sodium. Full Nutrition

Reviews (165)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/06/2004
This was wonderfully quick and easy to make - the only changes I made were that I shredded the zucchini used canned petite diced tomatoes and added a tablespoon of fresh grated parmesan along with the basil. Will definitely make again! Read More
(62)

Most helpful critical review

Rating: 2 stars
07/31/2011
Some recipes surprise you by bringing flavors out of the individual components that you didnt expect. I guess thats what I was hoping for when I made this but to no avail. This recipe produces exactly what you think it will. A bland pasta with zucchini and tomatoes with a bit of cheese on top. The components dont mismatch or take away from each other but they do not bring anything exiting out of eachother either. A bit of salt a pinch of sugar for the tomatoes and a dash of balsamic on top of it all made this somewhat serviceable as a mid week meal for myself and the wife but Ill never make it again. Read More
(8)
224 Ratings
  • 5 star values: 115
  • 4 star values: 78
  • 3 star values: 21
  • 2 star values: 7
  • 1 star values: 3
Rating: 5 stars
01/05/2004
This was wonderfully quick and easy to make - the only changes I made were that I shredded the zucchini used canned petite diced tomatoes and added a tablespoon of fresh grated parmesan along with the basil. Will definitely make again! Read More
(62)
Rating: 5 stars
07/08/2008
This was a great recipe especially because it's so open ended to put what you want in it. I followed the recipe pretty closely but I did add about twice the garlic about a cup of mushrooms a half cup of onion a bit of crushed redpepper and two small chicken breasts very finely chopped. It turned out amazing and very filling. I could see the original recipe being a bit light for a main course but if you add the veggies you want it's very filling and even more healthy! Read More
(59)
Rating: 5 stars
06/06/2003
This was wonderful! It is now my most favorite pasta dish. I changed a couple of things: I used 4 Roma tomato's. I also used Bow Tie pasta as the veggie's blend much better with Bow Tie's than with small Angel Hair. But I LOVED it so much I made it twice in two days!!!! EXCELLENT! Read More
(47)
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Rating: 5 stars
08/29/2003
Excellent and easy dish -- I recommended this dish to alot of friends that are on fat-reduced diets. Very tasty excellent with whole-wheat spaghetti noodles as well. I replaced the mozzarella cheese with parmesan and fresh basil with dried and it was still great! Read More
(27)
Rating: 5 stars
07/18/2007
My husband was skeptical on this one as he likes sauce on pasta but he actually had seconds and remarked that it was pretty good. I only used 1 zucchinni as he is not fond of it and instead of mozzarella I used shredded romano cheese. Excellent recipe....don't be stingy on the garlic it seasons the vegetables nicely. Read More
(19)
Rating: 5 stars
10/08/2007
Extremely simple and flexible. I've made this a number of times with whatever veggies I have on hand. The last time I made it was the first time I actually had fresh basil on hand (I'd been using dried before)--it made a huge difference and I don't think I'll be going back to dried. Read More
(14)
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Rating: 5 stars
09/20/2002
Very good!! very quick for when you don't feel like cooking anything complicated and very satisfiying. I added feta cheese instead of the mozzarella and it was very good too. Read More
(13)
Rating: 5 stars
07/09/2004
This dish was excellent. I used fresh zucchini from our garden and also used seasoned salt as suggested by another reviewer. I didn't have fresh tomatoes so I used a can of diced tomatoes w/seasonings. It was so good. Even my three kids ate this right up. Will try with the fresh tomatoes next time and throw in some other fresh veggies too! Great dinner! Read More
(13)
Rating: 5 stars
01/21/2004
It was really good...my kids made it for me on Mothers Day! I don't really care for zucchini so they replaced it with mushrooms it was really good. Read More
(12)
Rating: 2 stars
07/31/2011
Some recipes surprise you by bringing flavors out of the individual components that you didnt expect. I guess thats what I was hoping for when I made this but to no avail. This recipe produces exactly what you think it will. A bland pasta with zucchini and tomatoes with a bit of cheese on top. The components dont mismatch or take away from each other but they do not bring anything exiting out of eachother either. A bit of salt a pinch of sugar for the tomatoes and a dash of balsamic on top of it all made this somewhat serviceable as a mid week meal for myself and the wife but Ill never make it again. Read More
(8)