Tomato Zucchini Pasta
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Servings: 4
A light, fresh, and veggie-packed pasta dish that’s quick enough for weeknights but delicious enough for company!
Ingredients:
-
12 oz pasta (spaghetti, penne, or your choice)
-
2 tbsp olive oil
-
3 cloves garlic, minced
-
1 small onion, diced
-
2 medium zucchinis, sliced into half-moons
-
2 cups cherry tomatoes, halved
-
½ tsp red pepper flakes (optional, for heat)
-
1 tsp dried oregano
-
1 tsp dried basil (or 1 tbsp fresh basil, chopped)
-
Salt & black pepper, to taste
-
½ cup grated Parmesan cheese (optional, omit for vegan)
-
Fresh basil leaves, for garnish
Instructions:
-
Cook the pasta: Boil in salted water until al dente. Reserve ½ cup pasta water, then drain.
-
Sauté veggies: In a large skillet, heat olive oil over medium heat. Add onion and cook 2–3 mins until soft. Add garlic, red pepper flakes, oregano, and basil; stir 30 sec until fragrant.
-
Add zucchini & tomatoes: Toss in zucchini and cook 4–5 mins until slightly tender. Add cherry tomatoes and cook 2–3 mins more until they soften.
-
Combine: Add cooked pasta to the skillet. Toss well, adding splashes of reserved pasta water to loosen the sauce.
-
Season & serve: Taste and adjust salt/pepper. Top with Parmesan (if using) and fresh basil.
Tips for the Best Pasta:
✅ Extra protein? Add white beans, grilled chicken, or shrimp.
✅ Creamier sauce? Stir in ¼ cup ricotta or a splash of heavy cream.
✅ Vegan version? Skip Parmesan or use nutritional yeast.
✅ Meal prep: Stores well in the fridge for 3 days—reheat with a drizzle of olive oil.
This dish is naturally light but full of flavor, thanks to the garlicky zucchini and sweet tomatoes. Perfect for summer! 🌿🍅
Would you like a one-pan version (cooking pasta directly in the sauce) or a low-carb alternative (using zucchini noodles)?
