Description
Tomato Zucchini Pasta is a vibrant, quick dish that brings the fresh flavors of summer right to your table. Tender zucchini and juicy cherry tomatoes are sautéed in garlicky olive oil, enveloping al dente pasta in a light, delightful sauce. This recipe is perfect for busy weeknight dinners or leisurely weekend meals. Whether served as a vegetarian option or enhanced with Parmesan cheese, this dish is sure to impress with its colorful presentation and satisfying taste.
Ingredients
Scale
- 8 oz pasta (spaghetti or your choice)
- 2 medium zucchinis, sliced into half-moons
- 2 cups cherry tomatoes, halved
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- Dried oregano and basil
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese (optional)
Instructions
- Cook the pasta according to package instructions. Drain and reserve some pasta water.
- In a skillet, heat olive oil over medium heat. Sauté onions until translucent, then add garlic and cook until fragrant.
- Add zucchini and sauté until tender. Stir in cherry tomatoes and herbs; season with salt and pepper.
- Combine the cooked pasta with the vegetable mixture, adding reserved pasta water as needed.
- Let it rest for a couple of minutes before serving warm with fresh basil and optional Parmesan.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 6g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg