Description
A light and veggie-forward meal featuring zucchini, spinach, and cherry tomatoes, perfect for busy weeknights.
Ingredients
Scale
- 2 medium Zucchini, sliced into half-moons or rounds
- 8 ounces Pasta (any type, smaller shapes recommended)
- 2–3 tablespoons Olive oil
- 2–3 cloves Garlic, minced
- 1–2 cups Cherry tomatoes, halved
- 2 cups fresh Spinach
- Salt, to taste
- Pepper, to taste
- 2–3 tablespoons Nutritional yeast (optional)
- Red pepper flakes (optional)
- Lemon zest or a squeeze of lemon (optional)
- Toasted pine nuts or chopped walnuts (optional)
- Cooked chickpeas or white beans (optional)
- Fresh basil or parsley (optional)
- Dollop of plain yogurt or ricotta (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking tray with parchment paper or lightly oil it.
- Slice the zucchini into half-moons about 1/4-inch thick.
- Add the dry pasta, zucchini, cherry tomatoes, minced garlic, and spinach into a large bowl. Drizzle with olive oil and season with salt and pepper. Toss until coated.
- Spread the mixture in an even layer on the baking tray.
- Roast for about 20–25 minutes, checking at 15 minutes and stirring gently.
- Remove from the oven, taste for seasoning, and stir in nutritional yeast or sprinkle grated cheese if desired.
- Serve warm from the tray or portion into bowls.
Notes
For creaminess, stir in reserved pasta cooking water or yogurt after roasting. Avoid overcrowding the tray to ensure even cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: zucchini pasta, one tray meal, quick dinner, vegetarian pasta, healthy recipe