Tomato Zucchini Pasta (Printable Version)
A vibrant summer pasta featuring burst cherry tomatoes, golden zucchini, and garlic finished with Parmesan and fresh herbs.
# Ingredients:
→ Produce
01 -
2 cups cherry tomatoes
02 -
2 medium zucchinis, chopped
03 -
2-3 garlic cloves, minced
04 -
Fresh basil or parsley (optional)
→ Pantry
05 -
2 tablespoons olive oil
06 -
½ teaspoon red pepper flakes (optional)
07 -
1 teaspoon Italian seasoning (or fresh herbs)
08 -
Salt and black pepper to taste
09 -
8 oz (225g) rotini or pasta of choice (whole wheat or gluten-free works)
→ Dairy
10 -
⅓ cup grated Parmesan cheese
# Steps:
01 -
Heat olive oil in a large skillet over medium-high heat. Add chopped zucchini and cook for 5-6 minutes until golden brown. Ensure not to overcrowd the pan for proper caramelization.
02 -
Push zucchini to one side of the skillet. Add minced garlic and red pepper flakes to the cleared space and sauté for 30 seconds until fragrant. Stir in cherry tomatoes and Italian seasoning. Cook for 5-7 minutes until tomatoes begin to burst and release their juices.
03 -
While the vegetables cook, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ¼ cup of pasta cooking water before draining.
04 -
Add the drained pasta to the skillet with the vegetables. Toss everything together, adding splashes of reserved pasta water as needed to create a light, silky sauce that coats the pasta.
05 -
Remove skillet from heat and stir in grated Parmesan cheese. Garnish with fresh basil or parsley if using. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.
# Notes:
01 -
For best flavor, allow tomatoes to fully burst and release their juices before combining with pasta.
02 -
This versatile dish works well with any short pasta shape like penne, fusilli, or farfalle.