Vibrant Zucchini Spaghetti Medley
Experience a fresh twist on traditional pasta with this Zucchini Spaghetti Toss, featuring sautéed zucchini and garbanzo beans tossed with spaghetti in a light olive oil and butter sauce. This hearty, veggie-packed dish is not only colorful and satisfying but also brimming with flavor and nutrition, making it a perfect weeknight meal or a delightful dish for entertaining.
ingredients
- 8 oz spaghetti
- 2 medium zucchinis, thinly sliced
- 1 can (15 oz) garbanzo beans, drained and rinsed
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil leaves, for garnish
steps
- 1.
Cook spaghetti according to package instructions in salted water. Drain and set aside, reserving 1/2 cup of pasta water.
- 2.
In a large skillet, heat olive oil and butter over medium heat until melted.
- 3.
Add minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant.
- 4.
Stir in sliced zucchini and cook for about 5-7 minutes until tender and slightly golden.
- 5.
Add garbanzo beans to the skillet and cook for an additional 3-4 minutes, stirring occasionally.
- 6.
Season the mixture with salt and pepper to taste.
- 7.
Toss the cooked spaghetti into the skillet, adding reserved pasta water as needed to create a light sauce.
- 8.
If desired, sprinkle grated Parmesan cheese over the top and toss to combine.
- 9.
Serve hot, garnished with fresh basil leaves for a burst of flavor.
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