Pasta with Zucchini and Roasted Tomatoes – Recipe & Preparation

Pasta with Zucchini and Roasted Tomatoes – Recipe & Preparation

Pasta with zucchini and roasted tomatoes is a flavorful and satisfying dish that not only delights the taste buds but also provides the body with valuable energy.

It is a favorite choice for lunch thanks to its moderate calorie content. Moreover, it is a vegetarian-friendly recipe, perfect for those who prefer plant-based meals, as all of its ingredients come from fresh vegetables and herbs.

Every 300 grams of this dish provides about 276 calories, 9.3 grams of protein, 51 grams of carbohydrates, and 4.6 grams of fat.

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Ingredients (Serves 4)

 

• 600 g zucchini, cut into large chunks

• 2 tbsp salt

• 1 tbsp vegetable oil

• 1 tbsp olive oil

• 100 g onion, chopped

• 3 garlic cloves, finely minced

• 1 tbsp tomato paste

• 250 ml hot water

• 2 chicken stock cubes

• 800 g tomatoes, chopped and crushed

• 1 tsp dried basil

• 1 tsp mixed spices

• 2 tsp lime juice

• 500 g pasta

• 2 liters water

• 2 tbsp roughly chopped fresh coriander

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Preparation

1. Roast the zucchini:
   Place the zucchini pieces in a bowl, sprinkle with salt, and drizzle with vegetable oil. Let them sit for about 10 minutes to absorb the seasoning, then roast in the oven until golden brown on the outside.

2. Prepare the tomato sauce:
   Heat the olive oil in a pan, sauté the onion until soft, then add the garlic and tomato paste. Stir and fry the mixture lightly.

   Add the hot water, stock cubes, chopped tomatoes, basil, and spices. Simmer over medium heat for about 20 minutes, stirring occasionally. Add the lime juice, then remove from heat.

3. Cook the pasta:
   In a large pot, boil the pasta in salted water until nearly tender, then drain.

4. Combine and serve:
   Mix the roasted zucchini and tomato sauce with the cooked pasta until well blended. Garnish with fresh coriander leaves, plate the dish, and serve hot.