Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.


"As long as there's pasta and Chinese food in the world, I'm okay."
-Michael Chang, Tennis Pro

The refrigerator light goes on...

Even if you don't think you like zucchini, this is a great dish. It is so sweet and savory and rich and creamy. It's almost the perfect winter pasta -- quick, easy and warming.


Spaghetti with Zucchini and Tomatoes

Servings: 2 | Serving size: 2 ounces pasta with vegetables

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes fair leftovers. Reheat gently.

2 medium tomatoes (peeled, seeded and chopped)
3 quarts water
1 Tbsp olive oil
1 clove garlic
1 large shallot (minced)
2 large zucchini (diced)
4 fresh sage leaves (or 1 Tbsp. dried)
1/8 tsp dried tarragon
2 1/2 ounces fresh mozzarella (diced)
1 1/2 ounces Parmigiano-Reggiano (grated)
4 ounces whole wheat or gluten-free spaghetti

Place the water in a large stock pot over high heat.

To peel the tomatoes, as the water comes to a boil reduce the heat to medium. Drop the whole tomato in the pot of water. After about 90 seconds, remove it and place the tomato on the counter. When it is cooled the skin will easily slip off. Discard the skin and seeds and chop the tomatoes.

Leave the pot on the stove as that water can be used to cook the pasta.

Place a large skillet over medium high heat. Add the olive oil and the whole clove of garlic with the minced shallot. Cook, stirring frequently for about 3 - 5 minutes. Add the diced zucchini, sage and tarragon.

Cook over medium to medium-high heat for about 10 minutes and add the chopped tomato. Toss frequently.

When you add the tomato bring the pasta water back to a boil. Add the spaghetti. Stir the pasta occasionally.

Add the mozzarella to the zucchini and toss. As it begins to melt add the Parmigiano-reggiano.

Toss the vegetables together with the cheese, and as the spaghetti is done, drain it and place it in the skillet. Toss the pasta with the vegetables. Remove the whole garlic clove and serve.

Nutrition Facts

Serving size: 2 ounces pasta with vegetables

Servings: 2

Amount Per Serving

Calories 506 Calories from Fat 188
% Daily Value
Total Fat 21g 33%
    Saturated Fat 9g 46%
    Monounsaturated Fat 9g
    Trans Fat 0g
Cholesterol 41mg 14%
Sodium 588mg 25%
Total Carbohydrates 57g 19%
    Dietary Fiber 8g 34%
    Sugars 7g
Protein 27g
Vitamin A 38% Vitamin C 84%
Calcium 50% Iron 20%
Vitamin K 28 mcg Potassium 1021 mg
Magnesium 147 mg