Description
Tomato Zucchini Pasta is a vibrant and wholesome dish that celebrates the best of summer produce. This quick and easy recipe showcases fresh zucchini and juicy cherry tomatoes, making it perfect for busy weeknight dinners or leisurely weekend meals. With its light olive oil dressing and aromatic garlic, this pasta is not only delicious but also guilt-free, ensuring you enjoy every bite without compromising on health. Ready in under 30 minutes, it’s a versatile dish that can be served as a vegetarian main or paired with grilled chicken for added protein. Whether enjoyed warm or chilled, this Tomato Zucchini Pasta will become a staple in your kitchen.
Ingredients
- 8 oz pasta
- 2 tablespoons olive oil
- 2 medium zucchini (sliced)
- 2 cups cherry tomatoes
- 4 cloves garlic (minced)
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon chili flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated parmesan
- ¼ cup fresh chopped basil
Instructions
- Cook the pasta according to package directions until al dente. Reserve ¼ cup of pasta water before draining.
- In a skillet, heat olive oil over medium heat. Sauté zucchini until golden, then set aside.
- In the same skillet, add cherry tomatoes, garlic, and seasonings; cook until softened.
- Stir in reserved pasta water, then mix in drained pasta and parmesan cheese.
- Gently fold in sautéed zucchini and chopped basil before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Feel free to substitute with other seasonal vegetables like bell peppers or spinach for added nutrients. To make it gluten-free, use quinoa or chickpea pasta instead.