Zucchini Carrot Tomato Pesto Pasta
This Zucchini Carrot Tomato Pesto Pasta is perfect for those who are looking for a low-sodium, high-fiber meal option. Not only is it packed with fresh vegetables like zucchini, carrots, tomatoes, and eggplant, but it's also a testament to how healthy recipes can still be incredibly delicious. It...
Ingredients
- 0.25 cup(s) Extra Virgin Olive Oil
- 1 cup Chopped, Red Onion
- 1 medium Carrots, raw
- 100 g Fresh---100g
- 100 g Eggplant Raw
- 260 g Zucchini
- 4 small Tomato-whole, Small
- 4 clove Garlic, raw
Instructions
- Wash and prepare your vegetables: slice the zucchini into thin strips, peel and slice the carrot, chop the red onion, mince the garlic, dice the tomatoes, and slice the eggplant.
- In a large pot of boiling salted water, cook pasta until al dente, about 8 minutes; drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they're soft and fragrant, about 5 minutes.
- Add the sliced zucchini, carrot, and eggplant to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
- Stir in the diced tomatoes and cook for an additional 5 minutes.
- Add the cooked pasta to the skillet with the vegetable mixture. Toss everything together with your choice of pesto sauce until well combined. Heat through for a couple of minutes.
Nutrition Information
- Calories: 329
- Carbohydratecontent: 24
- Fibercontent: 7
- Sugarcontent: 9
- Sodiumcontent: 47
- Proteincontent: 6
- Fatcontent: 30
- Saturatedfatcontent: 4
- Monounsaturatedfatcontent: 20
- Polyunsaturatedfatcontent: 3
- Unsaturatedfatcontent: 23
- Transfatcontent: 0