Vegan Spaghetti with Zucchini and Tomatoes

Vegan Spaghetti with Zucchini and Tomatoes

Spaghetti is a classic dish that most of us have enjoyed at one point or another. It's a simple and satisfying meal that can be prepared in countless ways. This vegan spaghetti with zucchini and tomatoes is a perfect example of how versatile spaghetti can be. It's a light and fresh dish that's perfect for summer, and it's also very easy to make.

I remember the first time I tried this dish. I was at a friend's house for dinner, and she had prepared it for us. I was a bit skeptical at first because I had never had zucchini with spaghetti before, but I was pleasantly surprised. The flavors worked so well together, and the dish was so light and refreshing. I asked her for the recipe, and I've been making it ever since.

Ingredients

• 8 oz spaghetti
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 medium zucchinis, sliced into thin rounds
• 1 pint cherry tomatoes, halved
• Salt and pepper, to taste
• 1/4 cup chopped fresh basil

Cooking Instructions

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes.
3. Add the sliced zucchini to the skillet and sauté for 5-7 minutes, until the zucchini is tender.
4. Add the halved cherry tomatoes to the skillet and sauté for an additional 2-3 minutes, until the tomatoes are heated through.
5. Season the vegetables with salt and pepper, to taste.
6. Add the cooked spaghetti to the skillet and toss everything together.
7. Remove the skillet from the heat and sprinkle the chopped basil over the top.
8. Serve hot and enjoy!

Serving Suggestions

This vegan spaghetti with zucchini and tomatoes is perfect for a light lunch or dinner. It's also a great dish to serve at a summer party or barbecue. I like to serve it with a side salad or some garlic bread. It's a simple and delicious meal that's sure to please everyone.