Angel's Pasta Recipe -
Angel's Pasta Recipe
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Angel’s Pasta
Fresh veggies and pasta make a great dinner in under 30 minutes. See more
  • READY IN 25 mins

Angel's Pasta

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  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 More Reviews

Most Helpful Positive Review
Jan 05, 2004

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 with the basil. Will definitely make again!

Most Helpful Critical Review
Jul 31, 2011

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 produces exactly what you think it will. A bland pasta with zucchini and tomatoes with a bit of cheese on top. The components dont mismatch or take away from each other, but they do not bring anything exiting out of eachother either. A bit of salt, a pinch of sugar for the tomatoes, and a dash of balsamic on top of it all made this somewhat serviceable as a mid week meal for myself and the wife, but Ill never make it again.

Jul 07, 2008

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 half cup of onion, a bit of crushed redpepper and two small chicken breasts very finely chopped. It turned out amazing and very filling. I could see the original recipe being a bit light for a main course but if you add the veggies you want it's very filling and even more healthy!

Jun 06, 2003

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 than with small Angel Hair. But I LOVED it so much I made it twice in two days!!!! EXCELLENT!

Aug 29, 2003

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 cheese with parmesan, and fresh basil with dried, and it was still great!

Jul 18, 2007

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 mozzarella I used shredded romano cheese. Excellent recipe....don't be stingy on the garlic, it seasons the vegetables nicely.

Oct 08, 2007

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 using dried before)--it made a huge difference and I don't think I'll be going back to dried.

Jul 09, 2004

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/seasonings. It was so good. Even my three kids ate this right up. Will try with the fresh tomatoes next time and throw in some other fresh veggies too! Great dinner!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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