Pasta with Zucchini (Courgettes)
Pasta with Zucchini (Courgettes) is a classic Southern Italian dish. It's naturally vegan and can be made gluten-free with only a few ingredients.
Servings 4
Calories 570kcal
Ingredients
- 1 package spaghetti (12 ounces) gluten-free, if desired
- 4 Tablespoons olive oil
- 1 ½ pounds zucchini (3-4 squash) sliced into thin rounds
- salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Reserve about a cup of the cooking water, drain it and transfer the cooked spaghetti to a large serving bowl.
- Meanwhile, heat the olive oil over medium-high heat.
- Add the zucchini rounds and cook, stirring occasionally, until they are very tender and have reduced in size.
- Transfer the cooked zucchini and any remaining cooking oil to the bowl of pasta. Season to taste with salt and pepper. Toss everything together to combine, adding a little of the reserved cooking water as necessary, then serve.
Nutrition
Calories: 570kcal | Carbohydrates: 89g | Protein: 16g | Fat: 16g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 694mg | Fiber: 5g | Sugar: 7g | Vitamin A: 340IU | Vitamin C: 30.4mg | Calcium: 51mg | Iron: 2.2mg