Zucchini Basil Pasta

5 from 1 vote

Creamy and herby, this zucchini basil pasta packs in flavor without compromising on nutrition. It's the perfect kiddie lunchbox idea, but works just as well for a lazy day dinner for the whole family!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American Italian

Diet: Vegetarian

Servings: portions

Author: Richa

Ingredients

For the sauce:

2 tablespoons olive oil + 1 teaspoon
1.5 tsp chopped garlic
¼ cup chopped onion
1 cup zucchini half zucchini - approx 100 grams
4 small tomatoes approx 270 grams
¼ teaspoon italian seasoning mix
3/4 teaspoon salt
½ teaspoon sugar
1 cup loosely packed fresh basil leaves
2 tablespoons cream

For the pasta:

1 cup elbow macaroni
1 teaspoon butter

Instructions

Cook the pasta according to package directions in salted water till al dente. Reserve ½ cup pasta water for later. Drain the pasta completely, and mix butter into pasta. Set aside.
1 cup elbow macaroni, 1 teaspoon butter
To make the sauce, heat olive oil in a pan and add garlic and onions. Let the onions cook on a low flame for 3-4 minutes till soft.
2 tablespoons olive oil + 1 teaspoon, 1.5 tsp chopped garlic, ¼ cup chopped onion
Add zucchini, tomatoes, Italian seasoning, salt and sugar. Mix and cook covered for 10-12 minutes till the zucchini and tomatoes are soft and mushy.
1 cup zucchini, 4 small tomatoes, ¼ teaspoon italian seasoning mix, ½ teaspoon sugar, 3/4 teaspoon salt
Cool completely and transfer to a blender with basil leaves. Puree till smooth. Its going to smell like pesto!!
1 cup loosely packed fresh basil leaves
Heat a teaspoon of olive oil in the same pan and pour the blended sauce. Add the reserved pasta water and mix. Once it comes to a simmer, add the pasta and toss well. Mix in the cream and turn off the flame.
2 tablespoons cream
Serve hot with some grated parmesan on top.

Nutrition