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Spaghetti with Zucchini and Tomatoes

Servings = 2 | Serving size =2 ounces pasta with vegetables

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes fair leftovers. Reheat gently.

2 medium tomatoes (peeled, seeded and chopped)
3 quarts water
1 Tbsp olive oil
1 clove garlic
1 large shallot (minced)
2 large zucchini (diced)
4 fresh sage leaves (or 1 Tbsp. dried)
1/8 tsp dried tarragon
2 1/2 ounces fresh mozzarella (diced)
1 1/2 ounces Parmigiano-Reggiano (grated)
4 ounces whole wheat spaghette

Place the water in a large stock pot over high heat.

To peel the tomatoes, as the water comes to a boil reduce the heat to medium. Drop the whole tomato in the pot of water. After about 90 seconds, remove it and place the tomato on the counter. When it is cooled the skin will easily slip off. Discard the skin and seeds and chop the tomatoes.

Leave the pot on the stove as that water can be used to cook the pasta.

Place a large skillet over medium high heat. Add the olive oil and the whole clove of garlic with the minced shallot. Cook, stirring frequently for about 3 - 5 minutes. Add the diced zucchini, sage and tarragon.

Cook over medium to medium-high heat for about 10 minutes and add the chopped tomato. Toss frequently.

When you add the tomato bring the pasta water back to a boil. Add the spaghetti. Stir the pasta occasionally.

Add the mozzarella to the zucchini and toss. As it begins to melt add the Parmigiano-reggiano.

Toss the vegetables together with the cheese, and as the spaghetti is done, drain it and place it in the skillet. Toss the pasta with the vegetables. Remove the whole garlic clove and serve.

Nutrition Facts

Serving size: 2 ounces pasta with vegetables | Servings 2

Calories 506 | Calories from Fat 188

Amount Per Serving (% Daily Value)

Total Fat 21g (33%) | Saturated Fat 9g (46%)

Monounsaturated Fat 9g | Trans Fat 0g

Cholesterol 41 mg (14 %) | Sodium 588 mg (25 %)

Total Carbohydrates 57g (19%) | Sugars 7g

Dietary Fiber 8g (34%) | Protein 27g

Vitamin A 38% | Vitamin C 84 % | Calcium 50% | Iron 20%

Vitamin K 28 mcg  | Potassium  1021 mg | Magnesium  147 mg

 
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