Angel's Pasta

Angel's Pasta

"Light and delicate vegetarian pasta entree that's easy!"
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Ingredients

25 m servings 201 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile, heat a medium skillet over medium heat. Pour in oil and saute garlic until golden. Stir in zucchini, salt and pepper. Saute 2 minutes, then mix in tomato and cook a few minutes more. Chop basil and add to vegetables right before mixing with pasta.
  3. Combine pasta and vegetables. Serve topped with mozzarella.

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Reviews

Read all reviews 162
  1. 218 Ratings

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Most helpful positive review

This was wonderfully quick and easy to make - the only changes I made were that I shredded the zucchini, used canned petite diced tomatoes and added a tablespoon of fresh grated parmesan along w...

Most helpful critical review

Some recipes surprise you by bringing flavors out of the individual components that you didnt expect. I guess thats what I was hoping for when I made this, but to no avail. This recipe produce...

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This was wonderfully quick and easy to make - the only changes I made were that I shredded the zucchini, used canned petite diced tomatoes and added a tablespoon of fresh grated parmesan along w...

This was a great recipe especially because it's so open ended to put what you want in it. I followed the recipe pretty closely but I did add about twice the garlic, about a cup of mushrooms, a ...

This was wonderful! It is now my most favorite pasta dish. I changed a couple of things: I used 4 Roma tomato's. I also used Bow Tie pasta as the veggie's blend much better with Bow Tie's th...

Excellent and easy dish -- I recommended this dish to alot of friends that are on fat-reduced diets. Very tasty, excellent with whole-wheat spaghetti noodles as well. I replaced the mozzarella c...

My husband was skeptical on this one as he likes sauce on pasta but he actually had seconds and remarked that it was pretty good. I only used 1 zucchinni as he is not fond of it and instead of ...

Extremely simple and flexible. I've made this a number of times with whatever veggies I have on hand. The last time I made it was the first time I actually had fresh basil on hand (I'd been usin...

This dish was excellent. I used fresh zucchini from our garden, and also used seasoned salt as suggested by another reviewer. I didn't have fresh tomatoes, so I used a can of diced tomatoes w/...

It was really good...my kids made it for me on Mothers Day! I don't really care for zucchini so they replaced it with mushrooms it was really good.

Very good!!,very quick for when you don't feel like cooking anything complicated,and very satisfiying. I added feta cheese instead of the mozzarella and it was very good too.

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