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Pasta with Zucchini and Fresh Tomatoes

Fresh vegetables in a light wine sauce.

Per Serving: 277 Calories, 4.6g Fat, 0mg Cholesterol, 23.7mg Sodium, 50g Carbs, 9.6g Fiber, 5.5g Sugar, 11g Protein
Pasta with Zucchini and Fresh Tomatoes Photo
Yield: Serves 6


  • 4 small zucchini, halved lengthwise, then sliced
  • 2 Tbs. lemon juice
  • 1 Tbs. olive oil
  • 2 cups thinly-sliced onions
  • 3 large tomatoes, coarsely chopped
  • 1 Tbs. white wine vinegar
  • 1 garlic clove, minced
  • 1 tsp. basil, fresh or dry
  • 1/2 tsp. freshly-ground sea salt
  • 1/4 tsp. red pepper flakes
  • 6 cups hot cooked whole grain penne pasta


  1. In a small bowl, combine zucchini and lemon juice; toss well
  2. In a large skillet with cover, heat olive oil over medium heat
  3. Stir in zucchini and onion and sautee 3 to 4 minutes
  4. Add tomatoes and next five ingredients, bring to a boil
  5. Reduce heat, cover and simmer for 5 to 7 minutes
  6. Toss with hot pasta

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(Page 1 of 1, 2 total comments)


Very filling & satisfying and b/c of all the vegetbles, you end up eating only about half a cup of pasta in a serving. I used whole wheat rotini pasta and that worked well. However, next time I may add more garlic and just a little bit more oil ... or perhaps 1 TB of butter ... to pump up the flavor a bit.

posted Sep 3rd, 2010 12:32 am



5 weight watchers points is too much for me. I try to stay away from pasta as well.

posted Oct 4th, 2008 11:26 pm


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