Pasta Toss with a Kick
Elevate your weeknight dinner with "Pasta Toss with a Kick," a vibrant, flavor-packed dish that's as quick as it is satisfying! Featuring al dente pasta tossed in a zesty combination of garlic, red chili flakes, and fresh lemon juice, this recipe balances a spicy edge with the natural sweetness of cherry tomatoes and caramelized zucchini. Baby spinach adds a touch of greens, while Parmesan cheese provides a rich creaminess. Finished with a sprinkle of fresh basil, this 30-minute creation is perfect for those who crave a bold, easy-to-make meal packed with wholesome vegetables and a touch of heat. Whether you're feeding a family or treating yourself, this spicy pasta dish is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 12 oz pasta (penne or fusilli)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 0.5 tsp red chili flakes (adjust to taste)
- 2 cups cherry tomatoes, halved
- 1 medium zucchini, diced
- 2 cups baby spinach
- 1 lemon, juiced
- 0.5 cup Parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh basil leaves, chopped
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn the garlic.
Stir in the red chili flakes and cook for another 30 seconds to release their flavor.
Add the halved cherry tomatoes and diced zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
Toss in the baby spinach and cook for 2 minutes until wilted.
Reduce the heat to low and pour in the lemon juice. Stir well and season with salt and black pepper.
Add the cooked pasta to the skillet and toss to combine. If the mixture seems dry, add some of the reserved pasta water, a few tablespoons at a time, until it reaches your desired consistency.
Remove the skillet from the heat and fold in the grated Parmesan cheese until evenly incorporated.
Garnish with fresh basil leaves and serve warm.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 680 mg | 30% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.1 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 645 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
