Description
This Tomato Zucchini Pasta is a flavorful and satisfying dish that combines tender pasta with sautéed zucchinis, cherry tomatoes, garlic, and herbs, finished with a sprinkle of Parmesan cheese and fresh basil.
Ingredients
Scale
For the Pasta:
- 12 oz (340g) pasta (spaghetti, penne, or fusilli)
- 2 tbsp olive oil
- 2 medium zucchinis, sliced into half-moons
- 1 1/2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 tsp Italian seasoning
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- 1/4 cup fresh basil, chopped
- 1/2 cup reserved pasta water (if needed)
Instructions
- Cook Pasta: Boil pasta according to package instructions until al dente. Drain and set aside.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add zucchinis, cherry tomatoes, and garlic. Cook until vegetables are tender.
- Season: Season with salt, pepper, red pepper flakes, and Italian seasoning. Stir in Parmesan cheese.
- Combine: Add cooked pasta to the skillet and toss to combine. If needed, add reserved pasta water to loosen the sauce.
- Serve: Garnish with fresh basil and extra Parmesan cheese before serving.
Notes
- You can add protein such as grilled chicken or shrimp to make this dish more substantial.
- Feel free to customize the seasoning to suit your taste preferences.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 5 mg
Keywords: quick dinner, pasta recipe, vegetarian meal