⏱ Time:
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
🍽 Servings:
2–3
🧾 Ingredients:
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2 medium zucchini, spiralized or sliced thin
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1 cup cooked whole wheat pasta or chickpea pasta (optional, or use all zucchini)
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1 tbsp olive oil
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3 cloves garlic, minced
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1½ cups cherry tomatoes, halved (or crushed tomatoes)
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½ tsp chili flakes (optional)
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½ tsp Italian seasoning
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Salt & pepper to taste
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2 tbsp grated Parmesan (optional)
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Fresh basil for garnish
👩🍳 Instructions:
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Heat olive oil in a pan over medium heat. Sauté garlic 30 seconds.
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Add tomatoes, seasoning, salt & pepper. Cook 6–8 minutes until saucy.
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Toss in zucchini noodles and pasta. Cook 2–3 minutes until just tender.
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Finish with Parmesan and basil. Serve warm.
🌟 Tips:
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Don’t overcook zucchini — keep it slightly firm.
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Add grilled chicken or shrimp for protein.
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For low-carb, skip pasta and double zucchini.
📊 Nutrition (Per Serving – Approx):
Calories: 210
Protein: 7g
Fiber: 5g
Fat: 6g
💡 WW Points (Estimated):
3–4 WW Points per serving
(Lower if using only zucchini noodles)
❓Q/A Notes:
Q: Can I make this vegan?
Yes — skip Parmesan or use nutritional yeast.
Q: Can I meal prep?
Yes — store up to 3 days, but zucchini softens slightly.
Q: Can I use canned tomatoes?
Absolutely — crushed or diced both work.
Q: Can I make it spicy?
Add chili oil or extra red pepper flakes.