Burst Tomato and Herb Spaghetti

Very Healthy
Health score
67%
Burst Tomato and Herb Spaghetti
40 min.
4
477kcal

Suggestions


If you're looking for a fresh and vibrant dish that combines the best of garden flavors with a hearty pasta, look no further than Burst Tomato and Herb Spaghetti! This delightful recipe brings together the juicy sweetness of grape tomatoes, the earthy aroma of zucchini, and a fragrant medley of fresh basil and parsley, creating a delightful symphony of taste in every bite. With a health score of 67, you can enjoy this dish guilt-free, knowing it packs wholesome ingredients that nourish your body.

Ready in just 40 minutes and perfect for a side dish, lunch, or main course, this recipe serves four and boasts a satisfying caloric content of 477 kcal per serving. The combination of sautéed zucchini and bursting tomatoes creates the perfect backdrop for the spaghetti, making it a filling yet healthy meal option. Plus, the finishing touch of shaved Parmesan cheese adds a rich creaminess that complements the dish beautifully.

Whether you're hosting a dinner party or simply seeking a comforting weeknight meal, this Burst Tomato and Herb Spaghetti is sure to impress. Its vibrant colors and rich flavors will elevate your dining experience, and its ease of preparation means you'll have more time to enjoy with family and friends. Dive into this delicious pasta dish and savor the taste of summer in every mouthful!

Ingredients

  • 0.5 teaspoon pepper black
  • cup basil fresh coarsely chopped
  • 0.3 cup parsley fresh coarsely chopped
  •  garlic clove sliced
  • pt grape tomatoes 
  • teaspoon kosher salt divided
  • tablespoons olive oil divided
  • servings parmesan shaved
  • 0.3 teaspoon pepper dried red crushed
  • oz pasta like spaghetti 
  • medium zucchini chopped

Equipment

  • frying pan

Directions

  1. Saut zucchini in 1 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes or until zucchini begins to brown.
  2. Add garlic, red pepper, and 1/4 tsp. kosher salt; cook, stirring often, 4 to 5 minutes or until garlic begins to brown.
  3. Remove from skillet.
  4. Add tomatoes, black pepper, and remaining 1 Tbsp. oil and 3/4 tsp. kosher salt to skillet; cook, stirring occasionally, 2 minutes. Cover, reduce heat to medium, and cook, stirring occasionally, 10 minutes or until tomatoes begin to burst.
  5. Cook pasta according to package directions; drain, reserving 1/4 cup hot pasta water.
  6. Add pasta, hot pasta water, and zucchini mixture to skillet along with basil and parsley; toss. Top with cheese.

Nutrition Facts

Calories477kcal
Protein18.77%
Fat30.84%
Carbs50.39%

Properties

Glycemic Index
71.5
Glycemic Load
21.54
Inflammation Score
-10
Nutrition Score
33.903478166331%

Flavonoids

Naringenin
2.41mg
Apigenin
8.09mg
Luteolin
0.05mg
Kaempferol
0.38mg
Myricetin
1.05mg
Quercetin
2.75mg

Nutrients percent of daily need

Calories:477.43kcal
23.87%
Fat:16.73g
25.74%
Saturated Fat:6.24g
39.02%
Carbohydrates:61.52g
20.51%
Net Carbohydrates:54.09g
19.67%
Sugar:13.62g
15.13%
Cholesterol:20.4mg
6.8%
Sodium:1095.92mg
47.65%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:22.91g
45.83%
Vitamin K:124.01µg
118.1%
Vitamin C:72.93mg
88.4%
Vitamin A:4057.5IU
81.15%
Manganese:1.25mg
62.6%
Selenium:43.16µg
61.66%
Phosphorus:447.52mg
44.75%
Calcium:440.09mg
44.01%
Potassium:1304.34mg
37.27%
Vitamin B6:0.6mg
29.77%
Fiber:7.43g
29.71%
Magnesium:106.83mg
26.71%
Folate:98.98µg
24.75%
Copper:0.48mg
23.76%
Vitamin E:3.3mg
21.99%
Vitamin B3:3.73mg
18.66%
Vitamin B2:0.31mg
17.97%
Zinc:2.67mg
17.77%
Vitamin B1:0.25mg
16.57%
Iron:2.85mg
15.86%
Vitamin B5:0.94mg
9.42%
Vitamin B12:0.36µg
6%
Source:My Recipes