Garlic Herb Pasta with Zucchini
Garlic Herb Pasta with Zucchini
Ingredients
For the Pasta
- 8 ounces spaghetti, dry
- 1/4 teaspoon salt, or to taste, for cooking pasta water
For the Garlic Herb Sauce
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 2 zucchini, medium, thinly sliced or spiralized
- 1/2 cup low sodium vegetable broth
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/2 lemon, juiced
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon black pepper
Instructions
- 1
Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta is cooking, heat the olive oil in a large skillet or pan over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 3
Add the thinly sliced zucchini to the skillet and cook for 3-5 minutes, stirring occasionally, until it starts to soften but still retains a slight crispness.
⏱️ 5 min
- 4
Pour in the low sodium vegetable broth and bring to a gentle simmer. Cook for 2 minutes, allowing the flavors to meld.
⏱️ 2 min
- 5
Add the cooked and drained spaghetti to the skillet with the zucchini and sauce. Toss well to combine. Add the fresh parsley, fresh basil, and lemon juice. Season with black pepper.
⏱️ 3 min
- 6
If the pasta seems too dry, add a tablespoon or two of the reserved pasta cooking water until it reaches your desired consistency. Toss everything together one last time. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Herb Pasta with Zucchini
Ingredients
For the Pasta
- 8 ounces spaghetti, dry
- 1/4 teaspoon salt, or to taste, for cooking pasta water
For the Garlic Herb Sauce
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 2 zucchini, medium, thinly sliced or spiralized
- 1/2 cup low sodium vegetable broth
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/2 lemon, juiced
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon black pepper
Instructions
- 1
Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta is cooking, heat the olive oil in a large skillet or pan over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 3
Add the thinly sliced zucchini to the skillet and cook for 3-5 minutes, stirring occasionally, until it starts to soften but still retains a slight crispness.
⏱️ 5 min - 4
Pour in the low sodium vegetable broth and bring to a gentle simmer. Cook for 2 minutes, allowing the flavors to meld.
⏱️ 2 min - 5
Add the cooked and drained spaghetti to the skillet with the zucchini and sauce. Toss well to combine. Add the fresh parsley, fresh basil, and lemon juice. Season with black pepper.
⏱️ 3 min - 6
If the pasta seems too dry, add a tablespoon or two of the reserved pasta cooking water until it reaches your desired consistency. Toss everything together one last time. Serve immediately.
⏱️ 1 min