Description
Hearty tomato zucchini pasta brings Mediterranean flavors to your dinner table with fresh ingredients. Garden-ripe tomatoes and tender zucchini create a simple yet satisfying meal you will crave again and again.
Ingredients
Scale
- 8 oz/226 g pasta (rotini, fusilli, or penne)
- 2 medium zucchinis (sliced into rounds)
- 2 cups cherry tomatoes (halved)
- 3 garlic cloves (minced)
- 3 tbsps olive oil
- 1/4 cup fresh basil (chopped)
- Salt (to taste)
- Black pepper (to taste)
- Red pepper flakes (optional)
- Grated Parmesan cheese (optional, for garnish)
Instructions
- Fill a generously sized pot with water, season with salt, and bring to a rolling boil over high heat. Submerge pasta and cook until perfectly tender yet firm, approximately 8-10 minutes. Carefully extract ½ cup of starchy cooking liquid before draining the pasta.
- Warm olive oil in a expansive skillet positioned over medium heat. Introduce sliced zucchini and transform them into golden-edged delicacies, rotating after 3-4 minutes to ensure even caramelization. Extract zucchini and reserve momentarily.
- Within the identical skillet, introduce another splash of olive oil. Rapidly sauté minced garlic until aromatic, approximately 30 seconds. Immediately incorporate halved cherry tomatoes with a delicate salt sprinkle. Allow tomatoes to simmer and surrender their luscious juices for 5-7 minutes, gently stirring intermittently.
- Reunite the roasted zucchini with the simmering tomatoes. Introduce cooked pasta and delicately intertwine all components. Should the mixture appear arid, gradually introduce reserved pasta water to create a silky, cohesive sauce.
- Integrate freshly chopped basil leaves. Season comprehensively with salt, cracked black pepper, and optional red pepper flakes for a subtle heat. Thoroughly toss to distribute flavors evenly throughout the dish.
- Transfer the vibrant pasta medley onto a serving platter. Optional: Sprinkle freshly grated Parmesan cheese as a final flourish. Serve immediately while maintaining optimal temperature and enjoying maximum flavor intensity.
Notes
- Swap zucchini with seasonal vegetables like bell peppers or eggplant for variety and maintain similar cooking techniques.
- Use gluten-free pasta to make the recipe suitable for those with wheat sensitivities while keeping the core flavor profile intact.
- Reserve pasta water strategically as it contains starch that helps create silky, cohesive sauce when added back to the dish.
- Experiment with herb alternatives like oregano or thyme if fresh basil isn’t available, ensuring the recipe remains aromatic and flavorful.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 235 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 0 mg