Description
This Pasta with Zucchini and Tomatoes recipe is a delightful combination of tender pasta, flavorful zucchini, and juicy tomatoes, all tossed in a garlic-infused olive oil dressing. With a sprinkle of Parmesan cheese and fresh herbs, this dish is a perfect balance of freshness and comfort.
Ingredients
Scale
Pasta:
- 7 oz short pasta (penne, fusilli, or farfalle)
Zucchini:
- 2 lbs zucchini (chopped in bite-sized pieces)
Tomatoes:
- 1 lb grape tomatoes or cherry tomatoes (cut in halves)
Other Ingredients:
- 3 tbsp olive oil (extra virgin)
- 6 garlic cloves (minced)
- 1/3 cup Parmesan cheese (grated)
- 1 cup fresh parsley or 1/2 cup basil (finely chopped)
- 1 tsp salt
- Ground black pepper (to taste)
Instructions
- Cook the Pasta: Cook pasta according to package instructions, undercooking by 2-3 minutes until al dente. Drain and set aside.
- Sauté Zucchini: In a skillet, sauté zucchini in 1 tbsp of oil for 5 minutes. Transfer to a bowl.
- Cook Tomatoes: In the same skillet, cook tomatoes in 1 tbsp of oil for 3 minutes. Add garlic and cook for 1 more minute.
- Combine Ingredients: Turn off heat. Add cooked pasta, zucchini, remaining oil, salt, pepper, cheese, and herbs. Stir well.
- Serve: Adjust seasonings to taste and enjoy!
Notes
- You can add a squeeze of lemon juice for extra freshness.
- This dish is best served immediately to enjoy the flavors at their peak.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sauté, Boil
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Pasta, Zucchini, Tomatoes, Italian, Vegetarian, Quick, Easy