Easy Fresh Tomato Pasta

READY IN: 40mins


  • 1lbpasta
  • 1teaspoonolive oil (or spray)
  • 1onion, minced
  • 3 -4garlic cloves, minced
  • 5 -7tomatoes, diced with juice
  • 1smallzucchini or 1 smallyellow squash, diced
  • 14 cupred wine (optional)
  • 12 cupkalamata olive, chopped(optional)
  • 1bunchasparagus, cut into 1 inch pieces(optional) or 1 bunchgreen beans (optional)
  • 1cupspinach or 1 cup other greens, chopped
  • 14 cupfresh herb, chopped

    Serving Size: 1 (324) g

    Servings Per Recipe:6

    Calories: 321.1

    Calories from Fat 19 g 6 %

    Total Fat 2.2 g 3 %

    Saturated Fat 0.4 g 1 %

    Cholesterol 0 mg 0 %

    Sodium 16.2 mg 0 %

    Total Carbohydrate63.7 g 21 %

    Dietary Fiber 4.3 g 17 %

    Sugars 6 g 24 %

    Protein 11.5 g 22 %


  • First, prep all of the ingredients.
  • Fill the large pot with water, bring to a boil and make the pasta. Drain the pasta and set aside. Rinse the pot well. This should take about 8 minutes. You can prepare the side while the pasta is cooking. See below.
  • Heat the pot. Spray with a little oil or add oil. Then, saute the onion for a couple minutes.
  • Add garlic and zucchini. Saute another couple minutes.
  • Add tomatoes. Saute a couple minutes.
  • Add whatever other optional ingredients you’d like. Allow 4-5 minutes for asparagus or green beans to cook. I add greens and herbs (oregano, parsley, basil, chives) right at the end so they are still fresh and lively. You can add wine, water, or vegetable broth to make it more saucy if you want.
  • Remove 1/2 -3/4 cup of the sauce for Frankie if she wants. Ask her if she wants you to make gluten free noodles or if she wants something else. She likes the rice ramen noodles.
  • Toss the noodles into the sauce and heat–and wala – time to eat. For a side, you can serve carrots and cucumbers with dip, or cut up some fruit.
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