Tomato Zucchini Pasta
A quick and satisfying pasta dish featuring fresh zucchini and cherry tomatoes in a light garlicky olive oil sauce.
Ingredients
Pasta ingredients
- 8 oz pasta (your choice: spaghetti, penne, or fusilli)
Vegetable ingredients
- 2 medium zucchinis, sliced
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- Salt to taste
- Pepper to taste
Cooking ingredients
- 2 tablespoons olive oil
Garnishes
- Fresh basil for garnish
- Parmesan cheese for serving (optional)
Instructions
Preparation
- Gather all your ingredients. Dice the zucchinis into thin slices and cut the cherry tomatoes in half.
- Mince the garlic and have your seasonings ready.
Cooking
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it’s al dente, usually around 8 to 10 minutes.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the sliced zucchinis to the skillet and sauté for about 3-4 minutes until slightly tender.
- Introduce the halved cherry tomatoes and cook for another 4-5 minutes until they soften and release juices.
- Drain the pasta and add it directly to the skillet, tossing everything together.
- Season with salt and pepper to taste.
Serving
- Serve hot, garnished with fresh basil and Parmesan cheese if desired.
- Admire your creation and enjoy the delicious flavors.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for 2-3 months. Reheat with a splash of water or olive oil.