4 Serves
45 Mins
Prepare the vegetables by cutting the zucchini into half-moons, slicing the onion, and halving the cherry tomatoes.
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Vitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
82 µg / 400 µgCalcium
38 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
109 mg / 1,250 mgPotassium
367 mg / 4,700 mgSodium
125 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
3 g / 20 gCholesterol
10 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Heat the butter and vegetable oil in a large skillet over medium heat, then add the sliced onions and sauté until they are translucent and slightly softened.
Add the zucchini, minced garlic, dried thyme, red pepper flakes, salt, and pepper to the skillet, cooking until the zucchini is tender yet retains a slight crunch.
Stir in the tomato paste and pour in the wine, allowing the mixture to come to a boil and simmer until the sauce has reduced and thickened.
Toss in the cooked penne pasta, halved cherry tomatoes, and a splash of pasta water to emulsify the sauce, then garnish with fresh basil before serving.
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