That was about all my boyfriend could say to me while scarfing down this dish. This meatless, yet delicious pasta is full of flavor and the vegetables make this a hearty meal. The recipe is for four servings. I went ahead and made the full batch to have leftovers for lunch. This was an extremely easy meal and one that I will definitely be making again.
If you’re unfamiliar with cutting Julienne style, here is a short video on the technique. It’s rather simple and I personally think this was the best cut for the zucchini with this dish. For the tomatoes, I just diced them up! Bon appetite, friends!
Angel Hair with Zucchini & Tomatoes
adapted from Skinnytaste
- 2 zucchini, julienne or cut into ribbons
- 4 cloves garlic, chopped
- 3 tomatoes, diced
- 4 tsp olive oil
- salt and pepper
- crushed red pepper flakes to taste
- 12 oz angel hair pasta, I used Ronzoni Smart Taste
- 2 tbsp chopped parsley
- 1/4 cup low-sodium fat-free chicken broth
In a large pot of salted boiling water, cook pasta according to instructions.
While pasta is cooking, in a large saute pan, heat pan on medium-high flame, add oil when pan is hot. Add garlic 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. Serve with grated Parmesan (optional).