Description
This light and flavorful Zucchini and Tomato Pasta combines tender sautéed zucchini and juicy cherry tomatoes with garlic and fresh basil, tossed with your favorite pasta. Ready in just 30 minutes, it’s a perfect weeknight dinner that’s both simple and delicious.
Ingredients
Scale
Vegetables
- 2 medium zucchinis, sliced into half-moons
- 250 grams cherry tomatoes, halved
- 3 cloves garlic, minced
- A handful of fresh basil leaves, torn
Pasta
- 200 grams of your favorite pasta (spaghetti or penne)
Other Ingredients
- 4 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Vegetables: Wash the zucchinis and cherry tomatoes thoroughly to remove any dirt or residues. Slice the zucchinis into half-moons and halve the cherry tomatoes to ensure even cooking.
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente, usually around 8-10 minutes. Before draining, reserve 1 cup of the pasta cooking water to adjust sauce consistency later.
- Sauté Garlic: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant without browning to avoid bitterness.
- Cook Zucchini: Add the sliced zucchini to the skillet and cook for 5 to 7 minutes. Stir occasionally until the zucchini is tender but still slightly crisp, developing a nice golden color.
- Add Tomatoes: Add the halved cherry tomatoes to the skillet and cook for another 3 to 5 minutes. The tomatoes will soften and release their juices, creating a light sauce.
- Toss Pasta: Drain the cooked pasta and add it to the skillet with the vegetables. Drizzle with the remaining 2 tablespoons of olive oil and toss everything together. Use the reserved pasta water as needed to loosen and bind the sauce to the pasta.
- Season and Serve: Season with salt and black pepper to taste. Toss in the torn fresh basil leaves for a burst of herbal aroma. Serve the pasta warm immediately for best flavor and texture.
Notes
- You can substitute zucchini with yellow squash if preferred.
- Use whole wheat or gluten-free pasta to adjust the recipe for dietary needs.
- For extra protein, add cooked chicken or beans.
- Reserve pasta water is essential to create a silky sauce that coats the pasta well.
- Fresh basil can be substituted with parsley or oregano if unavailable.
