Tomato Zucchini Pasta (Printable Format)
Light pasta with fresh zucchini, tomatoes, and basil in olive oil sauce.
# What You Need:
→ Vegetables
01 - 2 medium zucchinis, sliced into half-moons
02 - 2 cups cherry tomatoes, halved
03 - 3 cloves garlic, minced
04 - 1 small onion, chopped
→ Pasta
05 - 12 oz spaghetti or penne
→ Sauces & Oil
06 - 3 tbsp extra virgin olive oil
07 - 1/4 cup freshly grated Parmesan cheese
08 - 1/4 cup chopped fresh basil
→ Seasonings
09 - 1 tsp salt, plus additional for pasta water
10 - 1/2 tsp black pepper
11 - 1/4 tsp crushed red pepper flakes
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté 2-3 minutes until softened. Add garlic and cook 1 minute more until fragrant.
03 - Add sliced zucchini to the skillet and sauté 4-5 minutes until beginning to soften and develop light golden color.
04 - Stir in tomatoes, salt, pepper, and red pepper flakes. Cook 5-7 minutes until tomatoes break down and release their juices, creating a light sauce. Zucchini should be tender.
05 - Add drained pasta to the skillet. Pour in reserved pasta water as needed to achieve desired consistency. Toss thoroughly to coat pasta evenly.
06 - Remove from heat. Stir in basil and half the Parmesan cheese. Serve in bowls, topped with remaining Parmesan and additional fresh basil.
# Expert Suggestions:
01 -
- Its ready in 30 minutes but tastes like it simmered all afternoon
- The combination of sweet tomatoes and tender zucchini feels like summer on a plate
02 -
- Reserving pasta water is the secret to restaurant-quality sauce at home
- Overcooked zucchini turns mushy, so keep an eye on it and taste for texture
03 -
- Cut zucchini uniformly so everything cooks at the same rate
- Let the garlic cook only briefly to prevent bitterness