Description
This Tomato Zucchini Pasta is a vibrant, fresh, and wholesome Italian-inspired dish featuring al dente pasta, tender zucchini rounds, juicy cherry tomatoes, and fragrant basil. Ready in just 30 minutes, it’s the perfect weeknight vegetarian main course bursting with summer flavors and easy to customize.
Ingredients
Pasta
- 8 ounces of pasta (rotini, fusilli, or penne)
Vegetables
- 2 medium zucchinis, sliced into rounds
- 2 cups cherry tomatoes, halved
- 3 garlic cloves, minced
Oils & Seasonings
- 3 tablespoons olive oil
- Salt and black pepper, to taste
- Red pepper flakes, optional
Herbs & Garnish
- 1/4 cup fresh basil, chopped
- Grated Parmesan cheese, optional, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Set the drained pasta aside.
- Sauté the Zucchini: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced zucchini and cook for 3-4 minutes per side, until golden brown and tender. Remove zucchini from skillet and set aside.
- Cook the Tomatoes and Garlic: In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and sauté for about 30 seconds, until fragrant. Add the halved cherry tomatoes and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- Combine the Ingredients: Return cooked zucchini to the skillet. Add the cooked pasta and toss to combine. If the mixture is dry, gradually stir in reserved pasta water until the sauce reaches your desired consistency.
- Add Basil and Season: Stir in the chopped basil. Season with salt, black pepper, and red pepper flakes as desired. Toss to ensure flavors are distributed evenly.
- Serve: Transfer the pasta to a serving dish. Garnish with grated Parmesan cheese if desired, and serve warm.
Notes
- Use gluten-free pasta if desired for a gluten-free meal.
- Add grilled chicken or shrimp for extra protein.
- For a vegan version, omit Parmesan cheese or use a plant-based alternative.
- Leftovers keep well in the fridge for up to 3 days.
- Feel free to add other summer vegetables such as bell peppers or spinach for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
