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Tomato Zucchini Pasta

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A light and fresh 20-minute vegetarian pasta dish featuring al dente pasta tossed with sautéed zucchini, blistered cherry tomatoes, garlic, fresh basil (or parsley) and Parmesan cheese, creating a vibrant summer meal.

Ingredients

Scale
  • 7 oz short pasta (penne, fusilli or farfalle)
  • 2 lbs zucchini, chopped into bite-size pieces
  • 1 lb grape or cherry tomatoes, cut in halves
  • 3 tbsp extra-virgin olive oil
  • 6 garlic cloves, minced
  • ⅓ cup Parmesan cheese, freshly grated
  • 1 cup fresh parsley (or ½ cup fresh basil), finely chopped
  • 1 tsp salt
  • Ground black pepper, to taste

Instructions

  1. Cook the pasta according to package instructions, undercooking by 2–3 minutes so it’s al dente. Do not drain.
  2. Meanwhile, heat 1 tbsp of olive oil in a large nonstick skillet over medium-high heat. Add the zucchini and cook, stirring occasionally, until golden at the edges (about 5 minutes). Transfer zucchini to a bowl and set aside.
  3. Return the skillet to medium-high heat, add another 1 tbsp of olive oil, then the tomatoes. Cook, stirring occasionally, for 3 minutes. Add the garlic and cook for 1 more minute.
  4. Turn off the heat. Add the reserved zucchini, cooked pasta, remaining 1 tbsp olive oil, salt, pepper, Parmesan and parsley (or basil). Stir to combine and serve immediately.

Notes

  • Refrigerate in an airtight container for up to 1 day.
  • Do not freeze.

Nutrition

Keywords: zucchini, cherry tomatoes, pasta, garlic, basil, Parmesan, summer, quick dinner, vegetarian

Find it online: https://yumrecipesnow.com/tomato-zucchini-pasta/