Description
Pasta with Zucchini and Tomatoes is a vibrant, flavorful dish that brings summer to your table. Bursting with the sweetness of ripe cherry tomatoes and the crunch of fresh zucchini, this recipe is both easy to prepare and visually stunning. Perfect for weeknight dinners or special gatherings, it comes together quickly and satisfies even the pickiest eaters. With just a handful of ingredients, you can create a delightful meal that’s sure to impress.
Ingredients
Scale
- 8 oz spaghetti or penne pasta
- 2 medium zucchinis, sliced
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, torn
- Salt and pepper to taste
Instructions
- Boil water in a large pot; add salt generously. Cook pasta according to package instructions until al dente.
- In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, then add zucchini. Cook until slightly softened.
- Add halved cherry tomatoes; stir gently until they burst and release juices.
- Drain pasta (reserve some cooking water) and combine with the vegetable mixture in the skillet. Toss together, adding reserved water for creaminess.
- Remove from heat; finish with Parmesan cheese and fresh basil before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 250g)
- Calories: 420
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 10mg