Spaghetti With Tomatoes & Baby Zucchini

Spaghetti With Tomatoes & Baby Zucchini 1

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Baby zucchini are very tender, tasty simple vegetables that have more flavor than the larger Italian zucchini, which is why I like to cook with them. I decided to make a vegetarian pasta dish with baby zucchini and tomatoes that ended up tasting fresh and light.

  • 1 Pound Tomatoes (Finely Chopped)
  • 2 Tablespoons Basil (Finely Chopped)
  • 1 Tablespoon Fresh Parsley (Finely Chopped)
  • 1 Small Serrano Chili (Seeded & Minced)
  • 3 Garlic Cloves (Minced)
  • 2 Teaspoons Kosher Salt
  • 1/3 Cup Olive Oil
  • 12 Ounces Spaghetti
  • 6 Baby Zucchinis (Thinly Sliced)
  • 1/3 Cup Grated Parmesan Cheese
  1. In large-size bowl toss together tomatoes, basil, parsley, Serrano chili, garlic, kosher salt, and olive oil.
  2. In large-size pot of boiling salted water cook spaghetti, drain and add pasta to bowl, while still hot. Add zucchini and toss. Add grated cheese. Toss one more time.
  3. Serve warm.
  4. Serves 4
  5. "Work With What You Got!"
  6. © Victoria Hart Glavin Tiny New York Kitchen

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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