Tomato Zucchini Pasta
A quick and flavorful pasta dish featuring fresh tomatoes and tender zucchini, perfect for any occasion.
Ingredients
Pasta Ingredients
- 8 ounces Pasta (spaghetti, penne, or your choice) Choose your preferred type of pasta.
Vegetable Ingredients
- 4 large Roma tomatoes, chopped Use ripe tomatoes for best flavor.
- 2 medium Zucchini, sliced into half-moons Fresh zucchini adds texture.
- 3 cloves Garlic, minced Adjust according to taste.
Cooking Ingredients
- 2 tablespoons Olive oil For sautéing the vegetables.
- ½ cup Fresh basil leaves, chopped For flavor and garnish.
- to taste Salt and pepper Season to your liking.
- for serving Parmesan cheese (optional) Add for extra creaminess if desired.
Instructions
Cooking the Pasta
- Start by bringing a large pot of salted water to a boil. Then, add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of the pasta cooking water.
Sautéing the Vegetables
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant.
- Next, add the sliced zucchini and cook for about 4-5 minutes, or until tender.
Adding Tomatoes
- Stir the chopped Roma tomatoes into the skillet, cook for another 3-4 minutes, allowing the tomatoes to soften and release their juices.
Combining Pasta and Sauce
- Add the drained pasta to the skillet and toss to combine. If the mixture seems dry, gradually add some of the reserved pasta cooking water until you achieve your desired consistency.
Serving
- Stir in the chopped basil and season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Notes
Leftovers can be stored in the refrigerator for 3-4 days in an airtight container. To freeze, divide into portions and use freezer-safe containers; it can last up to 3 months. Reheat by thawing overnight in the fridge and warming on the stovetop.