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Tomato Zucchini Pasta

A fresh and creamy pasta dish bursting with summer veggies, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium zucchini Sliced
  • 2 cups cherry tomatoes Halved
  • 3 cloves garlic Minced
  • 2 tablespoons olive oil For sautéing
  • to taste salt
  • to taste pepper
  • Fresh basil (optional) For garnish
Pasta
  • 1 pound pasta of choice Such as spaghetti or penne

Method
 

Cooking Pasta
  1. Cook the pasta according to package instructions. Drain and set aside.
Sautéing Vegetables
  1. While the pasta is cooking, slice the zucchini and halve the cherry tomatoes.
  2. In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant.
  3. Add the zucchini to the skillet and cook for about 5 minutes until tender.
  4. Stir in the cherry tomatoes and cook until they start to burst and soften, about 3-4 minutes.
  5. Season with salt and pepper to taste.
Combining Ingredients
  1. Toss the cooked pasta with the vegetable mixture.
  2. Serve hot, garnished with fresh basil if desired.

Notes

Add a pinch of red pepper flakes for a kick! Swap zucchini for other veggies based on preference. For a creamier sauce, stir in a splash of heavy cream or a spoonful of ricotta before serving. Store leftovers separately in the fridge for 3-4 days.