Zucchini “Pasta” with Sun-Dried Tomatoes and Basil

By The Taste for Life Test Kitchen
Prep Time
25 minutes
Number of Servings
Serves 2
Ingredients
  • 4 zucchinis
  • 2 Tbsp olive oil
  • 2 garlic cloves, minced
  • 1 cup sun-dried tomatoes in oil, drained and sliced
  • 1⁄2 cup fresh basil, thinly sliced
Directions
  1. Using a hand-held julienne peeler or a spiralizer, shred zucchini into long shreds or spirals.
  2. Heat oil in a large non-stick or cast-iron pan over high heat. Sauté zucchini for 2 to 3 minutes. Add garlic and sun-dried tomatoes and sauté for 3 minutes. Remove pan from heat.
  3. Divide zucchini pasta between 2 serving bowls. Garnish with basil. Serve immediately.
Nutrition Info
261 Calories, 9 g Protein, 28 g Carbohydrates, 20 g Total sugars (0 g Added sugars), 7 g Fiber, 16 g Total fat (2 g sat), 99 mg Sodium, ★★★★★ Vitamin B6, C, K, ★★★★ Potassium, ★★★ Vitamin B2 (riboflavin), Magnesium, Phosphorus, ★★ Vitamin B1 (thiamine), B3 (niacin), Folate, Iron, ★ Vitamin E, Calcium, Zinc
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Tags
tomatoes
zucchini
pasta
basil
garlic

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