Pasta with Zucchini and Tomatoes
Pasta with Zucchini and Tomatoes is a fresh, vibrant dish that perfectly captures the essence of summer. With al dente pasta tossed in a medley of sautéed zucchini, sweet cherry tomatoes, and fragrant basil, this quick recipe comes together in under 30 minutes. Ideal for busy weeknights or leisurely Sundays, it’s a comforting meal that delights both kids and adults alike.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 8 oz spaghetti or penne
- 2 medium zucchinis, sliced
- 1 cup cherry tomatoes, halved
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- 1. Cook the Pasta: In a large pot of salted boiling water, cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- 2. Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add sliced zucchini and cook until tender yet crisp.
- 3. Add Tomatoes: Stir in cherry tomatoes and cook until they start to burst, about 5 minutes.
- 4. Combine: Add drained pasta and reserved pasta water to the skillet. Toss gently to coat the pasta with the vegetable mixture.
- 5. Season: Sprinkle with salt, pepper, and chopped basil; toss again to combine.
- 6. Serve: Plate the pasta and top generously with grated Parmesan cheese before enjoying.
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 10mg
Keywords: For added protein, consider mixing in grilled chicken or chickpeas. Experiment with different vegetables like bell peppers or spinach for variety. Drizzle with extra olive oil before serving for enhanced flavor.