Recipe By Anonymous
Published Jun 10th
Angel’s Pasta
Prep 10m Cook 15m Additional - Ready In 25m
Servings 6 servings Calories 200.8

Light and delicate vegetarian pasta entree that’s easy!

Recipe Ingredients

  • 8 ounces angel hair pasta
  • 1 tablespoon crushed garlic
  • 1 tablespoon olive oil
  • 2 zucchini, sliced
  • salt and pepper to taste
  • 3 tomatoes, chopped
  • 12 leaves fresh basil
  • 4 ounces mozzarella cheese, shredded

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 Meanwhile, heat a medium skillet over medium heat. Pour in oil and saute garlic until golden. Stir in zucchini, salt and pepper. Saute 2 minutes, then mix in tomato and cook a few minutes more. Chop basil and add to vegetables right before mixing with pasta.
  3. 3 Combine pasta and vegetables. Serve topped with mozzarella.

Nutrition Facts

  • Calories 200.8
  • Carbohydrate 26.9 g
  • Cholesterol 12.1 mg
  • Fat 6.6 g
  • Fiber 3 g
  • Protein 10.1 g
  • Saturated Fat 2.3 g
  • Sodium 201.9 mg
  • Sugar 4.2 g


  1. Some recipes surprise you by bringing flavors out of the individual components that you didnt expect. I guess thats what I was hoping for when I made this but to no avail. This recipe produces exactly what you think it will. A bland pasta with zucchini and tomatoes with a bit of cheese on top. - Read more ...
  2. This was a great recipe especially because it's so open ended to put what you want in it. I followed the recipe pretty closely but I did add about twice the garlic about a cup of mushrooms a half cup of onion a bit of crushed redpepper and two small chicken breasts very finely chopped. - Read more ...
  3. Extremely simple and flexible. I've made this a number of times with whatever veggies I have on hand. The last time I made it was the first time I actually had fresh basil on hand (I'd been using dried before)--it made a huge difference and I don't think I'll be going back to dried.
  4. My husband was skeptical on this one as he likes sauce on pasta but he actually had seconds and remarked that it was pretty good. I only used 1 zucchinni as he is not fond of it and instead of mozzarella I used shredded romano cheese. Excellent recipe....don't be stingy on the garlic it seasons - Read more ...
  5. This dish was excellent. I used fresh zucchini from our garden and also used seasoned salt as suggested by another reviewer. I didn't have fresh tomatoes so I used a can of diced tomatoes w/seasonings. It was so good. Even my three kids ate this right up. Will try with the fresh tomatoes next time - Read more ...
  6. It was really kids made it for me on Mothers Day! I don't really care for zucchini so they replaced it with mushrooms it was really good.
  7. This was wonderfully quick and easy to make - the only changes I made were that I shredded the zucchini used canned petite diced tomatoes and added a tablespoon of fresh grated parmesan along with the basil. Will definitely make again!
  8. Excellent and easy dish -- I recommended this dish to alot of friends that are on fat-reduced diets. Very tasty excellent with whole-wheat spaghetti noodles as well. I replaced the mozzarella cheese with parmesan and fresh basil with dried and it was still great!
  9. This was wonderful! It is now my most favorite pasta dish. I changed a couple of things: I used 4 Roma tomato's. I also used Bow Tie pasta as the veggie's blend much better with Bow Tie's than with small Angel Hair. But I LOVED it so much I made it twice in two days!!!! - Read more ...
  10. Very good!! very quick for when you don't feel like cooking anything complicated and very satisfiying. I added feta cheese instead of the mozzarella and it was very good too.