Description
A light and vibrant pasta dish featuring juicy fresh tomatoes and tender zucchini tossed with garlic, olive oil, and herbs for a wholesome and satisfying meal.
Ingredients
- 12 ounces pasta (spaghetti, linguine, or penne)
- 2 cups fresh tomatoes, chopped
- 1 medium zucchini, sliced into half-moons
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil leaves, chopped
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add the sliced zucchini and sauté for 4–5 minutes until just tender.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the chopped tomatoes and season with salt, black pepper, and red pepper flakes if desired.
- Cook until the tomatoes soften and release their juices, forming a light sauce.
- Add the drained pasta to the skillet and toss to combine, adding reserved pasta water as needed to loosen the sauce.
- Stir in grated Parmesan and fresh basil just before serving.
Notes
- Use ripe garden or Roma tomatoes for the best flavor.
- A squeeze of fresh lemon juice adds brightness.
- Add spinach near the end of cooking for extra greens.
- For extra protein, mix in white beans or grilled chicken.
- For a dairy-free version, omit Parmesan or use a plant-based alternative.
- Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of water or olive oil.
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 410 kcal
- Sugar: 7 g
- Sodium: 360 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 15 mg
