Description
A light and vibrant pasta dish made with tender tagliatelle, sautéed zucchini, juicy cherry tomatoes, fresh spinach, and extra virgin olive oil. Simple ingredients come together in just 25 minutes for a fresh, comforting, and satisfying meal.
Ingredients
Units
Scale
- 12 ounces dried tagliatelle pasta
- 2 medium zucchini, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach, loosely packed
- 3 tablespoons extra virgin olive oil
Instructions
- Bring a large pot of generously salted water to a rolling boil.
- Slice the zucchini and halve the cherry tomatoes while the water heats.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add the zucchini and sauté for 4 to 5 minutes until tender. Stir in the cherry tomatoes and cook for 2 to 3 minutes until softened.
- Cook the tagliatelle according to package instructions until al dente, about 8 to 10 minutes. Reserve 1 cup of pasta water, then drain.
- Add the drained pasta to the skillet along with the fresh spinach. Toss gently, adding a splash of reserved pasta water if needed to coat everything evenly.
- Serve warm with an optional drizzle of olive oil and freshly cracked black pepper.
Notes
- Salt the pasta water well for the best flavor.
- Do not overcook the zucchini to keep a tender texture.
- Add pasta water gradually to create a silky finish.
- Best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg