Creamy Zucchini Pasta
This Creamy Zucchini Pasta is a delicious and simple dish made with coconut milk, tomatoes, and zucchini.
Equipment
- large pot
- non-stick skillet
Ingredients
- 8 oz pasta such as penne, shells, bow tie pasta
- 1.5 tablespoon olive oil
- 1 lb zucchini sliced thinly into half circles
- 12 oz cherry tomatoes cut in half
- 3 cloves garlic minced
- 0.75 teaspoon sea salt or to taste
- 0.25 teaspoon pepper or to taste
- 0.125 teaspoon red pepper flakes or to taste
- 0.5 cup full-fat coconut milk
- 0.25 cup chopped parsley
Instructions
- Bring a large pot of salted water to a boil and start cooking the pasta according to the package instructions. When cooked, drain and set aside.
- In the meantime, in a large, non-stick skillet, cook the zucchini in olive oil on medium heat, until slightly browned and cooked through (about 7-10 minutes).
- Now add the tomatoes, garlic, salt, pepper, and red pepper flakes and cook stirring occasionally, until tomatoes soften nicely (about 5-8 minutes).
- At this point add coconut milk and parsley. Let simmer for 1 minute.
- Finally, add the pasta and stir well. Serve immediately.
Notes
Make sure to add salt to your water, don't peel the zucchini, and drain the cooked pasta well.
Nutrition
Serving: 1plateCalories: 355kcalCarbohydrates: 51gProtein: 10gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 389mgPotassium: 707mgFiber: 4gSugar: 7gVitamin A: 1006IUVitamin C: 46mgCalcium: 56mgIron: 3mg
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