Angel hair tossed with summer zucchini and tomatoes fresh from the garden. The perfect meatless meal you'll be craving again and again. Serve this with plenty of Parmigiano Reggiano!
Hope everyone had a great weekend, I was away in Seattle for a few days for the Blogher Food Convention so I thought I would share one of my older recipes I love from the archives, perfect for this time of year. This is easy to make and ready in under 30 minutes.
For those on gluten-free diets, use brown rice pasta instead. Enjoy!
Angel Hair with Zucchini and Tomatoes
Servings: 4 • Size: divide in 4 equal servings • Old Points: 5 • Points+: 7 pts
Calories: 254.4 • Fat: 5.7 g • Protein: 7.4 g • Carb: 51.0 g • Fiber: 7.8 g • Sugar: 2.6
- 2 zucchini, julienne or cut into ribbons
- 4 cloves garlic, chopped
- 2 shallots, diced
- 3 tomatoes, diced
- 4 tsp olive oil
- salt and pepper
- crushed red pepper flakes to taste
- 8 oz angel hair pasta, I used Ronzoni Smart Taste
- 2 tbsp chopped fresh parsley
- 1/4 cup low-sodium fat-free chicken or (vegetable broth for vegetarian)
While pasta is cooking, in a large saute pan, heat pan on medium-high flame, add oil when pan is hot. Add garlic and shallots to the pan and saute about 1 minute. Add zucchini and season with salt and pepper. Cook about 2 minutes, add tomatoes, crushed red pepper flakes, parsley, chicken broth and adjust salt and pepper. Stir for another minute. Remove from flame.
Drain pasta when done reserving some of the water and and toss the pasta well with zucchini. Add pasta water if needed and serve with grated Parmesan (optional).