Tomato Zucchini Pasta (Printable version)
Light Italian pasta with zucchini, tomatoes, garlic, and basil. Ready in 30 minutes.
# List of ingredients:
→ 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 more for pasta water
10 - 1/2 tsp black pepper
11 - 1/4 tsp crushed red pepper flakes
# Directions:
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.
03 - Add zucchini to the skillet and sauté 4-5 minutes until starting to soften.
04 - Stir in tomatoes, salt, pepper, and red pepper flakes. Cook 5-7 minutes until tomatoes break down and zucchini is tender.
05 - Add drained pasta to the skillet with reserved pasta water as needed for saucy consistency. Toss well.
06 - Remove from heat. Stir in basil and half the Parmesan. Serve in bowls topped with remaining Parmesan and extra basil.
# Expert Advice:
01 -
- This comes together in under 30 minutes, making it perfect for those weeknights when you want something homemade but have zero energy for complicated cooking.
- The way the tomatoes break down creates a light sauce that coats every strand of pasta without needing any heavy cream or butter.
02 -
- Do not skip the step of reserving pasta water. That starchy liquid is what helps bind the vegetables to the pasta and creates a light, glossy sauce.
- Let the tomatoes cook until they actually collapse. That breakdown is what releases all their juices and creates the sauce that coats the pasta.
03 -
- Use a box grater to grate your Parmesan fresh from a wedge rather than buying pre-grated cheese. The flavor difference is remarkable and the texture melts much better into the hot pasta.
- Do not overcrowd your skillet when cooking the vegetables. Give them space so they can brown properly rather than steam in their own moisture.