• 4servings
  • 30minutes
  • 471calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound(s) spaghetti

  2. (fat-free) cooking spray

  3. 1 clove(s) garlic , chopped 1 medium onion , chopped 2 cup(s) (chopped) zucchini

  4. 3 medium tomatoes , chopped

  5. 16 leaves

  6. 5 cup(s) white wine

Instructions Jump to Ingredients ↑

  1. Bring a pot of salted water to a boil. Add pasta; cook as directed.

  2. Meanwhile, use cooking spray to grease skillet. Set over medium heat and add garlic and onion; sauté until fragrant, 1 to 2 minutes.

  3. Add zucchini, tomatoes and basil; season with salt and pepper. Sauté until vegetables are tender, about 5 minutes.

  4. Pour in wine, scraping up any browned bits from the bottom of the pan. Cook, stirring, until wine has nearly evaporated.

  5. Drain pasta and add to skillet. Toss with vegetable mixture until combined. Serve hot.


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