Ingredients
1 lb. spaghetti
1 tbsp. extra-virgin olive oil
2 garlic cloves, minced
2 zucchini, sliced
1 carrot, chopped
1 red onion, thinly sliced
1 tbsp. tomato paste
1 (28-oz.) can diced tomatoes
1 tsp. Italian seasoning
1/4 tsp. red pepper flakes
Kosher salt
Freshly ground black pepper
Sliced basil, for garnish
Freshly grated Parmesan, for garnish
Preparation
Step 1In a large pot of boiling water, cook spaghetti according to package directions. Reserve 1 cup pasta water then drain spaghetti. Step 2In a large skillet over medium heat, heat oil then add garlic and cook until fragrant, 1 minute. Add zucchini, carrot, and red onion and cook until soft, 7 minutes. Stir in tomato paste then add diced tomatoes and season with Italian seasoning, red pepper flakes, salt, and pepper, simmer 10 minutes. Step 3 Add spaghetti to skillet and ½ cup of reserved pasta water and toss to combine. Add more pasta water as necessary to bring sauce together. Step 4 Garnish with basil and Parmesan to serve.
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