Description
Pasta with zucchini and tomatoes is a vibrant, flavorful dish that combines tender pasta, fresh zucchini, and juicy cherry tomatoes in a light garlic olive oil sauce. This quick and easy recipe is perfect for weeknight dinners or sunny picnics, showcasing the best of seasonal produce. Ready in just 30 minutes, it’s sure to impress family and friends with its colorful presentation and delicious taste.
Ingredients
Scale
- 8 oz spaghetti or penne
- 2 medium zucchinis, sliced
- 1 pint cherry tomatoes, halved
- 3 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 1/4 cup fresh basil leaves, torn
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions in salted boiling water until al dente. Drain and reserve some cooking water.
- In a large skillet over medium heat, warm olive oil. Add minced garlic and sauté for about 1 minute until fragrant.
- Add zucchini and cherry tomatoes to the skillet; cook until softened (about 5 minutes).
- Combine drained pasta with vegetables in the skillet, adding reserved pasta water as needed for moisture.
- Season with salt and pepper; toss gently over low heat for 2 minutes to blend flavors.
- Remove from heat and stir in fresh basil before serving. Drizzle with additional olive oil if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 320
- Sugar: 6g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg