Ingredients
Scale
- 1 lb cherry tomatoes, halved
- 1 small zucchini, grated
- 2 beefsteak tomatoes, chopped (about 3 cups worth)
- 1 cup basil
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 tsp red pepper flakes
- 1/4 tsp salt
- 12 oz spaghetti
- olive oil, parmesan cheese
Instructions
- Place tomatoes and zucchini in bowl, season with salt.
- Puree chopped tomatoes, basil, pine nuts, garlic red pepper flakes and salt until smooth.
- Pour over tomato and zucchini mixture and stir together. Set aside.
- Prepare pasta as directed.
- Serve with high-quality olive oil, parmesan cheese and red pepper flakes.
Nutrition
- Calories: 431
- Sugar: 10 grams
- Fat: 8 grams
- Carbohydrates: 75 grams
- Fiber: 6 grams
- Protein: 15 grams
- Cholesterol: 0 grams