Vegetable Ribbon Pasta with Carrots and Zucchini
This easy Vegetable Ribbon Pasta is packed with zucchini ribbons, carrots, tomatoes, garlic, and angel hair pasta for a healthy and delicious weeknight dinner!
Servings: 8 servings
Calories: 274kcal
Equipment
- large stock pot
- large skillit with lid
- vegtable peeler or mandoline slicer
- Strainer
Ingredients
- 1 pound angel hair pasta
- 5 garlic cloves minced
- 2 carrots ribboned
- 2 zuccchini ribboned
- ½ cup snap peas ¼" cut
- 3 cherry tomatoes halved
- ½ cup red onions ¼' slice cut
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh basil for serving
- salt and pepper to taste
Instructions
- Cook pasta according to the packaging.
- In a large, heated skillet, add 1 tablespoon extra-virginolive oil and garlic, and sauté for 30 seconds.
- Then add red onions, carrots, snap peas, and sauté for 3-5minutes. Until carrots start to soften with lid on.
- Addzucchini and tomatoes, sauté for an additional 4-5 minutes, until tender withlid on.
- Once all vegetables are cooked, add cooked pasta and 2tablespoons of extra virgin olive oil. Toss well.
- Once tossed, enjoy with fresh basil and parmesan cheese.
Video
Notes
- Use a vegetable peeler for perfect ribbons
- Fresh basil makes a huge difference
- Save some pasta water if the pasta needs loosening
- Serve immediately for best texture
- High-quality olive oil improves flavor dramatically
Nutrition
Calories: 274kcal | Carbohydrates: 46g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 16mg | Potassium: 226mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2685IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg