Tomato Zucchini Pasta Easy (Print Version)
# Ingredients:
→ For the Pasta
01 -
12 oz pasta (spaghetti, penne, or fusilli)
02 -
2 tablespoons olive oil
03 -
2 medium zucchinis, sliced into half-moons
04 -
1 1/2 cups cherry tomatoes, halved
05 -
3 cloves garlic, minced
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon black pepper
08 -
1/2 teaspoon red pepper flakes (optional)
09 -
1 teaspoon Italian seasoning
10 -
1/4 cup grated Parmesan cheese, plus extra for serving
11 -
1/4 cup fresh basil, chopped
12 -
1/2 cup reserved pasta water (if needed)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set pasta aside.
02 -
While pasta is cooking, heat olive oil in a large skillet over medium heat. Add zucchini slices and cook for 3–4 minutes until tender but still crisp. Add minced garlic and sauté for 1 minute until fragrant. Add cherry tomatoes and cook for 2–3 minutes until they soften.
03 -
Add cooked pasta to the skillet with zucchini and tomatoes. Sprinkle in salt, black pepper, red pepper flakes (if using), and Italian seasoning. Toss to combine, adding reserved pasta water as needed to help coat the pasta.
04 -
Stir in grated Parmesan cheese and chopped basil, tossing until pasta is evenly coated and cheese melts. Divide onto plates and top with extra Parmesan and fresh basil if desired. Serve immediately.
# Notes:
01 -
Extra vegetables such as bell peppers or mushrooms can be added for added texture and flavor.
02 -
For a richer sauce, incorporate a splash of cream or a pat of butter along with the Parmesan cheese.
03 -
To make the dish gluten-free, substitute gluten-free pasta.