Description
Zucchini and tomato pasta brings summer’s garden freshness straight to your dinner plate, creating a light yet satisfying Mediterranean-inspired meal. Colorful vegetables and aromatic herbs dance together, promising you a delightful culinary experience with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 grams) pasta (spaghetti, penne, or fusilli)
- 2 medium zucchinis, sliced into half-moons
- 1 ½ cups cherry tomatoes, halved
- ¼ cup fresh basil, chopped
Seasoning and Spices:
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon Italian seasoning
Cooking and Finishing Ingredients:
- 2 tablespoons olive oil
- ¼ cup grated Parmesan cheese (plus extra for serving)
- ½ cup reserved pasta water (if needed)
Instructions
- Fill a generously sized pot with water, sprinkle in salt, and bring to a vigorous boil. Submerge pasta and cook until it reaches a tender yet firm texture, typically following package guidance. Extract a small portion of starchy cooking liquid before draining the pasta completely.
- Warm olive oil in a spacious skillet over moderate heat. Introduce zucchini and sauté until edges turn golden and crisp, creating subtle caramelization. Incorporate cherry tomatoes, minced garlic, seasonings like salt, black pepper, red pepper flakes, and Italian herbs. Allow the mixture to simmer, encouraging tomatoes to soften and release their vibrant juices.
- Transfer the perfectly cooked pasta into the vegetable-filled skillet, gently tossing to ensure each strand becomes lavishly coated. Fold in grated Parmesan cheese and freshly torn basil leaves, creating a harmonious blend of flavors. If the sauce seems slightly dense, introduce a splash of reserved pasta water to achieve a luxurious, silky consistency.
- Plate the aromatic pasta immediately, garnishing with additional Parmesan and delicate basil leaves, inviting a final flourish of fresh herbaceous notes.
Notes
- Choose whole wheat or gluten-free pasta to accommodate different dietary needs without compromising flavor.
- Use a non-stick skillet to prevent vegetables from sticking and ensure even caramelization.
- Adjust red pepper flakes based on personal spice tolerance, adding gradually for controlled heat.
- Fresh herbs like oregano or thyme can be substituted for Italian seasoning for a more vibrant taste profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 5mg