Tomato Zucchini Pasta
A vibrant and nutritious pasta dish featuring fresh zucchini and juicy cherry tomatoes, enhanced with garlic and olive oil, perfect for any weeknight dinner.
Ingredients
Main Ingredients
- 8 oz pasta (spaghetti or penne)
- 2 cups zucchini, sliced
- 2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil, for garnish
Instructions
Cooking Steps
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to let it burn!
- Toss in the sliced zucchini and halved cherry tomatoes. Season with salt and pepper, and cook for 5-7 minutes until the zucchini is tender and the tomatoes are soft and juicy.
- Add the drained pasta to the skillet and mix well. If the pasta seems dry, stir in the reserved pasta water a little at a time until you reach your desired consistency.
- Remove from heat and stir in fresh basil. Adjust seasoning if necessary, and serve hot.
Notes
Don’t overcook the vegetables. Experiment with adding cheese for creaminess, and utilize various herbs for flavor diversity. Pair with a light salad or garlic bread for a complete meal.