Description
This Tomato Zucchini Pasta is a light, fresh, and flavorful dish featuring sautéed zucchini, juicy cherry tomatoes, garlic, and herbs tossed with tender pasta. It’s an easy, healthy, and vegetarian meal perfect for a quick weeknight dinner!
Ingredients
Units
Scale
For the Pasta:
- 12 oz (340g) pasta (spaghetti, penne, or fusilli)
- 2 tbsp olive oil
- 2 medium zucchinis, sliced into half-moons
- 1 1/2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 tsp Italian seasoning
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- 1/4 cup fresh basil, chopped
- 1/2 cup reserved pasta water (if needed)
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Reserve ½ cup of pasta water, then drain and set aside.
Step 2: Sauté the Vegetables
- In a large skillet, heat olive oil over medium heat.
- Add zucchini and sauté for 3–4 minutes, until slightly golden.
- Stir in cherry tomatoes, garlic, salt, black pepper, red pepper flakes, and Italian seasoning.
- Cook for another 5 minutes, until tomatoes soften and release their juices.
Step 3: Combine & Serve
- Add the cooked pasta to the skillet, tossing to coat with the vegetables.
- Stir in Parmesan cheese and fresh basil. Add a splash of reserved pasta water if needed for a silkier sauce.
- Serve immediately with extra Parmesan and fresh basil on top.
Notes
- Make It Vegan: Use nutritional yeast or dairy-free Parmesan instead of regular cheese.
- Add Protein: Toss in grilled chicken, shrimp, or chickpeas for a heartier meal.
- Extra Flavor: Add a squeeze of lemon juice or a drizzle of balsamic glaze before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.