Rotini with Zucchini and Tomatoes (LID)

Rotini with Zucchini and Tomatoes

This is one of my go-to meals for busy nights. I use whatever pasta I have on hand. Sometimes I add chicken breast right before adding the zucchini.

I served this pasta dish with a simple salad with Balsamic Vinaigrette and some LID spaghetti sauce on the side.

Rotini with Zucchini and Tomatoes

1/2 lb. rotini (or your favorite pasta) cooked al dente according to box instructions and drained
3 tablespoon extra virgin olive oil
4 cloves garlic, minced
3 zucchini, ends trimmed, halved lengthwise and sliced into half rounds
1 14.5 ounce can no salt added diced tomatoes, juices drained
1/2 teaspoon dried basil
non-iodized salt (I use Morton’s Coarse Kosher Salt) and black pepper, to taste

Heat the olive oil in a skillet over medium-high heat. Add the minced garlic and then the zucchini. Saute for a few minutes and then add the tomatoes. Cook, stirring often, until the zucchini is tender, but not mushy. Add the drained pasta and stir to combine. Season to taste with dried basil, non-iodized salt, and black pepper. Continue to cook until the pasta is heated through. Serve immediately.


1 Comment (+add yours?)

  1. Trackback: LID Round 2, Day 6 | On a Butterfly's Wings

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