Zucchini Tomato Pasta

131

This light and fresh zucchini tomato pasta is a great way to use summer produce. It's so easy to make which means there's less time in the kitchen and more time to enjoy warm summer nights. Just 30 minutes and you'll be serving dinner! As mid-summer arrives, so do the zucchinis! If you don't have any in your own garden, don't be surprised if an overrun neighbor drops one on your porch. Finding recipes other than zucchini bread is ideal. The focus in this delicious dish are the fresh vegetables. A big bowl of tomato zucchini pasta is the perfect summertime meal.

6
2 tablespoons olive oil
2 1/2 tablespoons butter
4 large zucchini
2 pints grape tomatoes
1/2 teaspoon salt
1/4 cup chopped fresh parsley
juice from 1 lemon
8 ounces bucatini
1/4 cup grated parmesan cheese

Put a pot of water on the stove to bring to a boil. While you wait for the water to boil, melt the butter and olive oil in a large pan over medium heat.


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Nutritions

Calories
150

Sodium
361mg
15% DV

Fat
11g
17% DV

Protein
5g
11% DV

Carbs
7g
2% DV

Fiber
2g
8% DV

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