Description
Master fresh Tomato Zucchini Pasta! This easy, healthy dinner features al dente pasta, sweet cherry tomatoes, tender zucchini, and fragrant garlic. Quick steps, complete nutrition data included.
Ingredients
Scale
- 8 oz (225g) dried pasta (e.g., spaghetti, penne)
- 1 pint (about 2 cups) cherry tomatoes, halved
- 2 medium zucchini, diced or julienned
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt (plus more for pasta water)
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil, chopped
Instructions
- Step 1: Cook the pasta according to package directions in a large pot of generously salted boiling water until al dente. Before draining, reserve about 1/2 cup of the pasta cooking water.
- Step 2: While the pasta cooks, heat the olive oil in a large skillet or pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
- Step 3: Add the diced or julienned zucchini to the skillet and cook for 3-5 minutes, stirring occasionally, until it starts to soften. Then, add the halved cherry tomatoes, salt, and black pepper.
- Step 4: Continue to cook for another 5-7 minutes, stirring occasionally, until the tomatoes have softened and burst, releasing their juices, forming a light sauce.
- Step 5: Drain the cooked pasta and add it directly to the skillet with the vegetables. Toss everything together, adding a splash or two of the reserved pasta water as needed to create a light sauce and ensure the pasta is well coated.
- Step 6: Stir in the fresh chopped basil, taste, and adjust seasoning if necessary. Serve immediately.
Notes
- Store any tasty leftovers in an airtight container in the refrigerator for up to 3 days; the flavors often deepen overnight!
- To best revive your dish, gently warm it on the stovetop over low heat with an extra splash of water or broth to loosen the sauce and keep the pasta perfectly moist.
- For an extra layer of flavor and texture, top with a generous sprinkle of grated Parmesan cheese and a side of warm, crusty bread to mop up all the delicious juices.
- Don't rush step 4; truly allowing the cherry tomatoes to burst and release their juices, combined with that starchy reserved pasta water, is the key to creating a beautifully emulsified, light sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx. 250g)
- Calories: 580
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 4g
- Trans Fat: 0g
- Protein: 7g