Tomato Zucchini Pasta
Tomato zucchini pasta combines tender zucchini, juicy cherry tomatoes, garlic, Parmesan, and basil with pasta.Cook the vegetables in olive oil, add pasta water, then toss with cooked pasta and Parmesan.Ready in about 30 minutes, this easy vegetarian pasta is perfect for a simple weeknight dinner.
Ingredients
- 8 oz pasta
- 2 tablespoons olive oil
- 2 medium zucchini sliced into half-moons
- 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 al dente in a pot of boiling salted water according to the package directions. Reserve ¼ cup of pasta water before draining.
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced zucchini and sauté until golden around the edges. Transfer the zucchini to a plate and set aside.
- Add the cherry tomatoes, minced garlic, garlic powder, Italian seasoning, chili flakes, salt, and black pepper to the same skillet.
- Cook for 3–4 minutes, stirring occasionally, until the tomatoes soften and become juicy.
- Add the reserved pasta water and cook for another 2–3 minutes so the flavors combine.
- Add the cooked pasta and Parmesan to the skillet. Stir well until the pasta is coated.
- Return the cooked zucchini to the skillet and add the fresh basil. Gently stir everything together.
- Garnish with additional Parmesan and basil if desired, then serve immediately.
Notes
For a simple variation, use whole-wheat or gluten-free pasta if preferred. You can also increase the zucchini or tomatoes for an even more vegetable-forward meal.
Serve this pasta immediately with extra Parmesan and fresh basil. A simple green salad or crusty bread makes an easy side.