Serving Size
1 dish
Servings
6
Prep Time
8 min
Cook Time
16-18 min
Nutrition Information
| Calories | 274.3 |
| Fat | 7.4 g |
| Saturated fat | 0.8 g |
| Polyunsaturated fat | 2.6 g |
| Monounsaturated fat | 3.5 g |
| Cholesterol | 0 mg |
| Sodium | 260 mg |
| Carbs | 52.2 g |
| Fiber | 8.8 g |
| Protein | 9.2 g |
Health Benefit
Ingredients
2 tablespoons
2 tablespoons
1/4 cup
1/4 cup
Directions
- Prepare pasta according to package directions, reserving 1/4 cup of pasta water for later use.
- Heat oil in a saucepan on medium-low. Cook oregano, garlic, and onion on medium heat until soft, approximately 3 minutes.
- Add tomatoes and cook for 8-10 minutes, stirring often. Use a fork to mash tomatoes to preferred texture. If desired, puree sauce in a blender.
- In a separate pan, sauté zucchini with grape tomatoes for 5 minutes.
- Toss pasta with zucchini-grape tomato mixture, sauce, and pasta water.
- Handy Hint: Salted pasta water and al dente noodles make for a restaurant-quality dish. Don’t overlook these simple steps. Plus, adding pasta water helps sauce bind to spaghetti.
Jackie Gentilesco
