An everyday dish for 2, ready in 20 minutes, around $0.97 a serving. People actually plan it with Popotam, and it's in season in October.
Fill the saucepan halfway with water and bring it to a boil over high heat. Salt the water with the pinch of salt.
Drop the pasta into the boiling water and let it cook for 8 to 10 min over medium heat, until al dente. Drain without rinsing.
Wash the zucchini and cut them into 1 cm cubes without peeling. Mince the garlic finely.
Heat the olive oil in the nonstick skillet over medium heat. Add the garlic and cook for 30 seconds without burning it. Add the zucchini and cook for 5 min over high heat, stirring.
Add the drained pasta to the skillet with the zucchini. Mix well so the pasta picks up the oil and flavors.
Divide the pasta among plates. Sprinkle with grated Parmesan and a grind of pepper. Serve right away.
One serving has about 415 kcal. 59% comes from carbs, 14% from protein and 25% from fat.
| Energy | 415 kcal |
| Protein | 14.4 g |
| Carbs | 61 g |
| of which sugars | 4.3 g |
| Fat | 11.3 g |
| of which saturated fat | 3.4 g |
| Fiber | 3.7 g |
| Salt | 0.4 g |
Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.
About $0.97 a serving, adding up the average prices of the ingredients you need to buy.
Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.
2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.
Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.
Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.
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