Tomato Zucchini Pasta
A vibrant and delicious dish that celebrates fresh summer produce with the perfect balance of flavors. Enjoy the Tomato Zucchini Pasta!
Equipment
- large skillet
- Pot for boiling pasta
Ingredients
Vegetables
- 2 medium zucchinis Chopped into manageable pieces
- 2 cups cherry tomatoes Halved
- 3 cloves garlic Minced
Pasta and Cheese
- 8 ounces pasta Your favorite type
- ½ cup Parmesan cheese Freshly grated, for serving
Seasoning and Oil
- 2 tablespoons olive oil For cooking
- salt To taste
- pepper To taste
- fresh basil For garnish, to taste
Instructions
Cooking Pasta
- Cook the pasta according to package instructions until al dente. Drain and set aside.
Sautéing Vegetables
- In a large skillet, heat the olive oil over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Add chopped zucchinis and cook for about 5 minutes until tender and slightly caramelized.
- Add halved cherry tomatoes to the skillet and stir as they soften and release their juices.
Combining Ingredients
- Combine the cooked pasta with the zucchini and tomatoes in the skillet, tossing gently to coat.
- Season with salt and pepper to taste.
Serving
- Serve warm, topped with freshly grated Parmesan cheese and a sprinkle of fresh basil.
Notes
This dish can be easily customized. Add a splash of lemon juice for brightness or incorporate a protein like grilled chicken or shrimp to make it a complete meal. Leftovers taste great and can be reheated with a splash of olive oil.
Nutrition
Serving: 1servingCalories: 350kcal
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