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Tomato Zucchini Pasta

Tomato Zucchini Pasta

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  • Author: Kaylee
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: Main
  • Method: Sautéing
  • Cuisine: Italian

Description

Tomato Zucchini Pasta is a delightful and vibrant dish that brings the flavors of summer to your table in just 30 minutes. This recipe combines tender zucchini with juicy cherry tomatoes, all tossed with al dente pasta and aromatic garlic, creating a meal that is not only quick to prepare but also packed with freshness and nutrition. Perfect for busy weeknights or as a centerpiece at gatherings, this colorful dish is a family favorite and a fantastic way to incorporate more vegetables into your diet. Plus, it’s easily customizable—add grilled chicken or shrimp for extra protein or switch up the veggies based on what you have on hand. With every bite, you’ll experience a burst of flavor that’s both comforting and light, making it an ideal choice for any occasion.


Ingredients

Scale
  • 8 oz spaghetti or penne pasta
  • 2 medium zucchini, sliced into half-moons
  • 1 cup cherry tomatoes, halved
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/4 cup fresh basil leaves, torn
  • Salt and pepper to taste

Instructions

  1. Wash the zucchini and cherry tomatoes thoroughly. Slice the zucchini into half-moons and halve the cherry tomatoes.
  2. In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
  3. In a large skillet over medium heat, add olive oil and minced garlic. Sauté for about 30 seconds until fragrant.
  4. Add the zucchini slices to the skillet and sauté until tender yet slightly crunchy (about 5 minutes).
  5. Stir in the halved cherry tomatoes and cook until they begin to burst (about 3 minutes).
  6. Combine the cooked pasta with the sautéed vegetables in the skillet, adding reserved pasta water as needed to create a sauce.
  7. Season with salt and pepper to taste and toss in torn basil leaves just before serving.


Nutrition

  • Serving Size: 1 cup (250g)
  • Calories: 290
  • Sugar: 4g
  • Sodium: 180mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 9g
  • Cholesterol: 0mg