Flavorful Tomato Zucchini Pasta
A quick and flavorful pasta dish featuring fresh zucchini and juicy tomatoes, perfect for busy weeknights.
Ingredients
Pasta and Vegetables
- 8 oz pasta of your choice (spaghetti, penne, or any whole grain option works wonderfully)
- 2 medium zucchinis, sliced into half-moons
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
Seasoning and Garnish
- 2 tbsp olive oil
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1/4 cup fresh basil, chopped
- a sprinkle of grated Parmesan cheese (optional)
Instructions
Cooking the Pasta
- Boil a pot of salted water. Once boiling, add your chosen pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Sautéing the Vegetables
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Adding Zucchini and Tomatoes
- Toss in the sliced zucchini and cherry tomatoes. Cook for about 5-7 minutes until the zucchini is tender and the tomatoes have started to burst.
Combining Ingredients
- Add the drained pasta to the skillet, and toss everything together. If the mixture looks dry, gradually add some reserved pasta water to achieve a creamy texture.
Seasoning and Serving
- Season with salt and pepper to taste. Stir in the fresh basil right before serving, and top with grated Parmesan cheese if desired.
Enjoying the Dish
- Serve your pasta warm, and take in all the delightful aromas.
Notes
Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for about 1-2 minutes or heat in a skillet with a splash of water or broth.