Zucchini Pasta with Sun-Dried Tomatoes and Basil
- 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
- Using a hand-held julienne peeler or a spiralizer, shred zucchini into long shreds or spirals.
- 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.
- Divide zucchini pasta between 2 serving bowls. Garnish with basil. Serve immediately.
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
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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