Spaghetti Aglio Oglio with Zucchini Tomato Basil
Transform your weeknight dinner routine with this vibrant and easy-to-make Spaghetti Aglio Olio with Zucchini, Tomato, and Basil. This classic Italian-inspired dish combines the simplicity of garlicky olive oil spaghetti with the freshness of sautéed zucchini, sweet cherry tomatoes, and fragrant basil. A touch of red chili flakes adds subtle heat, while a sprinkle of grated Parmesan cheese offers an optional savory finish. Ready in just 35 minutes, this wholesome, vegetarian recipe is perfect for a quick dinner or an impressive meal for guests. Serve it warm with a crusty loaf of bread or a crisp side salad for the ultimate Mediterranean dining experience!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 2 medium zucchini
- 200 grams cherry tomatoes
- 20 grams fresh basil leaves
- 6 cloves garlic cloves, thinly sliced
- 70 milliliters extra virgin olive oil
- 1 teaspoon red chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, prepare the vegetables. Slice the zucchini into thin half-moons and halve the cherry tomatoes.
Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 2-3 minutes until golden and fragrant, stirring frequently to prevent burning.
Add the red chili flakes to the skillet and cook for 30 seconds to release their flavor.
Increase the heat to medium-high and add the zucchini to the skillet. Sauté for 4-5 minutes until softened and lightly golden.
Add the cherry tomatoes to the skillet and cook for another 3-4 minutes until softened. Season with salt and black pepper.
Lower the heat to medium, add the cooked spaghetti to the skillet, and toss until well coated in the garlic oil and vegetables. If needed, add a splash of the reserved pasta water to loosen the sauce.
Tear the fresh basil leaves and add them to the skillet. Toss gently to combine.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve immediately with a sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 6870 mg | 299% | |
| Total Carbohydrate | 170.5 g | 62% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 36.2 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 744 mg | 57% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1732 mg | 37% | |
*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.
