Tomato Zucchini Pasta (Print Version)
Fresh pasta with zucchini, tomatoes, and garlic in a simple Parmesan sauce.
# Ingredients:
→ For the Pasta
01 -
12 oz (340g) pasta (spaghetti, penne, or fusilli)
02 -
2 tbsp olive oil
03 -
2 medium zucchinis, sliced into half-moons
04 -
1 1/2 cups cherry tomatoes, halved
05 -
3 cloves garlic, minced
06 -
1/2 tsp salt
07 -
1/4 tsp black pepper
08 -
1/2 tsp red pepper flakes (optional, for heat)
09 -
1 tsp Italian seasoning
10 -
1/4 cup grated Parmesan cheese (plus extra for serving)
11 -
1/4 cup fresh basil, chopped
12 -
1/2 cup reserved pasta water (if needed)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain the pasta, reserving 1/2 cup of pasta water, and set aside.
02 -
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the zucchini slices and cook for 3-4 minutes, stirring occasionally, until tender but still crisp. Add the minced garlic to the pan and sauté for another 1 minute until fragrant. Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes, until they start to soften and release their juices.
03 -
Add the cooked pasta to the skillet with the zucchini and tomatoes. Sprinkle in the salt, black pepper, red pepper flakes (if using), and Italian seasoning. Toss everything together to combine. If needed, add reserved pasta water to loosen the sauce and help everything come together. Stir in the grated Parmesan cheese and chopped basil, and toss until the pasta is evenly coated and the cheese is melted.
04 -
Divide the pasta among serving plates. Top with extra grated Parmesan cheese and fresh basil if desired. Serve immediately.