Irresistible Tomato Zucchini Pasta
A quick and delicious dish combining fresh zucchini and cherry tomatoes with pasta, perfect for weeknight meals.
Ingrédients
Pasta Ingredients
- 8 oz pasta (spaghetti, penne, or fusilli) Your choice of pasta.
Vegetables
- 2 medium zucchinis, sliced Slice for even cooking.
- 2 cups cherry tomatoes, halved Adds sweetness and flavor.
- 3 cloves garlic, minced Essential for flavor.
Cooking Essentials
- 2 tablespoons olive oil For sautéing.
- to taste Salt Enhances flavor.
- to taste Pepper For seasoning.
Garnish
- Fresh basil for garnish Adds freshness.
- to taste Parmesan cheese for serving (optional) For extra richness.
Instructions
Preparation
- Gather all your ingredients. Dice the zucchinis into thin slices, halve the cherry tomatoes, and mince the garlic.
Cooking Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8 to 10 minutes.
Sautéing Garlic
- In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute.
Adding Zucchini
- Add the sliced zucchinis to the skillet and sauté for 3-4 minutes until they begin to soften.
Incorporating Tomatoes
- Stir in the halved cherry tomatoes and cook for another 4-5 minutes until they soften and release juices.
Combining
- Once pasta is cooked, drain it and add directly to the skillet with the vegetables. Toss everything together.
Seasoning
- Season with salt and pepper to taste, adjusting as necessary.
Serving
- Serve hot, garnished with fresh basil leaves and optionally topped with Parmesan cheese.
Notes
Can be made with gluten-free pasta. For a vegan version, omit cheese or use nutritional yeast. Store leftovers in an airtight container for up to 3-4 days.