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

  1. 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.
  2. In a large pot of boiling salted water, cook pasta until al dente, about 8 minutes; drain and set aside.
  3. 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.
  4. Add the sliced zucchini, carrot, and eggplant to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
  5. Stir in the diced tomatoes and cook for an additional 5 minutes.
  6. 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