Fresh Tomato & Zucchini Pasta 🍅🥒
A simple, rustic pasta made with fresh zucchini, juicy cherry tomatoes, garlic, basil, and olive oil. The original recipe lists a 25-minute total time and makes 4 servings.
Ingredients
- 8 oz (226 g) pasta — rotini, fusilli, or penne
- 2 medium zucchini, sliced into rounds
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- ¼ cup fresh basil, chopped
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes, optional
- Grated Parmesan cheese, optional
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta for about 8–10 minutes, until al dente. Reserve ½ cup pasta water, then drain.
- Cook the zucchini: Heat olive oil in a large skillet over medium heat. Add the zucchini and cook for 3–4 minutes per side, until tender and lightly golden. Transfer to a plate.
- Cook the tomatoes: In the same skillet, add the garlic and sauté for about 30 seconds. Add the cherry tomatoes and a pinch of salt. Cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- Combine everything: Return the zucchini to the skillet. Add the cooked pasta and toss gently. Add a little reserved pasta water if needed to create a light, silky sauce.
- Season: Stir in the fresh basil. Season with salt and black pepper. Add red pepper flakes if you like a little heat.
- Serve: Transfer to serving plates and top with grated Parmesan, if desired. Serve warm.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Tip: You can add grilled chicken, shrimp, or white beans to make it more filling.
