TOMATO ZUCCHINI PASTA
Tomato zucchini pasta is a light, healthy, and flavorful dish featuring tender zucchini, fresh tomatoes, and garlic tossed with pasta. Quick and easy to make, it’s perfect for a weeknight dinner or vegetarian meal.
Ingredients
- 12 oz 340g pasta of choice
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 medium zucchini sliced into half-moons
- 2 cups cherry tomatoes halved
- ½ teaspoon red pepper flakes optional
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh basil chopped
Instructions
- Cook Pasta: Cook pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water.
- Sauté Veggies: Heat olive oil in a large skillet over medium heat. Add garlic and sauté 1 minute. Add zucchini and cook 3–4 minutes until tender.
- Add Tomatoes: Stir in cherry tomatoes and red pepper flakes. Cook 2–3 minutes until tomatoes start to soften.
- Combine: Toss cooked pasta with vegetables. Add reserved pasta water as needed to create a light sauce. Season with salt and pepper.
- Serve: Sprinkle with Parmesan cheese and fresh basil before serving.
Notes
- Make Ahead: Prepare vegetables ahead; toss with freshly cooked pasta when ready to serve.
- Flavor Variations: Add olives, sun-dried tomatoes, or a splash of balsamic vinegar for extra flavor.
- Serving Suggestions: Serve with garlic bread or a side salad for a complete meal.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently on the stove.