Angel Hair Pasta with Zucchini and Tomatoes

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Garlic

  Raw

  4 cloves, minced or 12g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Grape tomatoes

  Red, ripe, raw, year round average

  2 cup grape tomatoes or 298g

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Vegetable Broth

  From bouillons. Low sodium

  4 tbsp or 60g

• Parmesan cheese

  Grated

  2 tbsp or 10g

Directions

1. Cook the pasta according to package instructions.
2. While the pasta is cooking, heat olive oil in a large sauté pan over medium-high heat.
3. Add the minced garlic and diced shallots to the pan and sauté for about 1 minute until softened.
4. Add the zucchini, season with salt and pepper, and cook for about 1 1/2 minutes.
5. Add the halved grape tomatoes, a pinch of crushed red pepper flakes, fresh basil, and vegetable broth. Adjust seasoning as needed. Stir and cook for 1 more minute. Remove from heat.
6. Drain the pasta, reserving some of the cooking water.
7. Toss the pasta with the zucchini and tomato mixture, adding reserved pasta water if needed. Serve with grated Parmesan.

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