Description
This zucchini pasta recipe with sun-dried tomatoes and fresh basil is a light, fresh twist on a classic, perfect for busy weeknights. It is an easy-to-make, healthy dish bursting with fresh ingredients that is ready in a flash.
Ingredients
Scale
- 4 medium zucchini (approx. 900 g), firm
- 0.5 cup (75 g) sun-dried tomatoes packed in oil, drained, chopped
- 0.5 cup (15 g) fresh basil leaves, chopped
- 3 cloves garlic, minced
- 2 Tbsp (30 ml) extra virgin olive oil
Instructions
- Spiralize Zucchini: Using a spiralizer or vegetable peeler, transform 4 medium zucchini into long, thin ribbons. They should feel slightly firm. Place them in a colander.
- Salt & Dry Zucchini: Lightly salt the zucchini ribbons and let them sit for 10-15 minutes. This draws out excess moisture. Gently pat them very dry with paper towels; press them between layers of paper towels with a clean kitchen towel on top for extra water removal.
- Sauté Garlic: In a large 10-inch skillet over medium heat, warm 2 Tbsp olive oil until shimmering. Add 3 minced garlic cloves and sauté until fragrant, about 1 minute.
- Add Tomatoes: Stir in 0.5 cup chopped sun-dried tomatoes. Cook for another 2 minutes until slightly softened and their vibrant color deepens.
- Toss Zucchini: Add the dried zucchini ribbons to the skillet. Toss gently with the warm sauce mixture for 3-5 minutes, until just tender-crisp. If the mixture looks dry, splash in 1-2 Tbsp veggie broth or water. The ribbons will turn a brighter green but still retain a slight bite.
- Finish with Basil: Remove from heat and stir in 0.5 cup fresh chopped basil. The fresh herbal scent will bloom instantly.
Notes
To prevent watery zucchini, ensure you salt and pat dry thoroughly before cooking. If the sauce seems too thick, add 1-2 Tbsp vegetable broth or water. Zucchini cooks quickly, so aim for tender-crisp, not mushy. For a high-protein meal, add cooked grilled chicken or sautéed shrimp. For extra veggies, sauté sliced bell peppers or mushrooms with the garlic.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups (approx 225 g)
- Calories: 200 calories
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: zucchini pasta, sun-dried tomato, basil, healthy, quick dinner, easy, weeknight, vegetarian, low carb