Description
This Tomato Zucchini Pasta is a quick and flavorful vegetarian dish that combines al dente pasta with sautéed zucchini, juicy cherry tomatoes, and fresh basil, all tossed in olive oil and garlic. Perfect for a wholesome weeknight dinner, it offers a delightful balance of fresh vegetables and comforting pasta with optional garnishes like red pepper flakes and Parmesan cheese.
Ingredients
Scale
Pasta
- 8 ounces of pasta (rotini, fusilli, or penne)
Vegetables and Aromatics
- 2 medium zucchinis (sliced into rounds)
- 2 cups of cherry tomatoes (halved)
- 3 garlic cloves (minced)
- ¼ cup of fresh basil (chopped)
Oils and Seasonings
- 3 tablespoons of olive oil
- Salt and black pepper (to taste)
- Red pepper flakes (optional)
- Grated Parmesan cheese (optional, for garnish)
Instructions
- Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it reaches an al dente texture. Before draining, reserve ½ cup of the pasta cooking water. Set the drained pasta aside.
- Sauté the Zucchini: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced zucchini and cook for 3-4 minutes on each side, or until the zucchini is golden brown and tender. Once cooked, remove the zucchini from the skillet and set it aside.
- Cook the Tomatoes and Garlic: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for approximately 30 seconds, or until fragrant. Next, add the halved cherry tomatoes and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- Combine the Ingredients: Return the cooked zucchini to the skillet with the tomatoes. Add the cooked pasta and toss to combine all ingredients. If the mixture appears dry, incorporate a small amount of the reserved pasta water to achieve a smoother consistency.
- Add Basil and Season: Stir in the chopped fresh basil, and season the dish with salt, black pepper, and red pepper flakes (if desired). Toss everything together to ensure the flavors are evenly distributed.
- Serve: Transfer the pasta to a serving dish. If desired, garnish with grated Parmesan cheese. Serve warm and enjoy.
Notes
- Reserve some pasta water as it helps create a silky sauce that clings to the pasta.
- You can substitute the basil with fresh parsley or oregano if preferred.
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- The red pepper flakes add heat but can be omitted for a milder dish.
- Make sure not to overcook the zucchini; it should be tender but still retain some texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: Tomato Zucchini Pasta, Vegetarian Pasta, Italian Pasta Recipe, Quick Dinner, Healthy Pasta, Garlic Pasta, Summer Vegetable Pasta
