Description
Sizzling Mediterranean flavors dance through this irresistible Tomato Zucchini Pasta, blending fresh summer vegetables with silky noodles. Hearty and light, this quick Italian-inspired dish promises comfort and excitement for dinner lovers seeking a simple yet elegant meal.
Ingredients
Scale
Pasta and Main Ingredients:
- 12 ounces (340 grams) pasta (spaghetti, penne, or fusilli)
- 2 medium zucchinis, sliced into half-moons
- 1 ½ cups cherry tomatoes, halved
Seasonings and Herbs:
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for heat)
Cooking and Finishing Ingredients:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ¼ cup grated Parmesan cheese (plus extra for serving)
- ¼ cup fresh basil, chopped
- ½ cup reserved pasta water (if needed)
Instructions
- Fill a generously sized pot with water, generously season with salt, and bring to a rolling boil.
- Submerge pasta in the bubbling water, adhering strictly to package cooking guidelines to achieve perfect al dente texture.
- Before draining, carefully extract a measured portion of the starchy cooking liquid, setting it aside for potential sauce enrichment.
- Gently strain pasta in a colander, ensuring thorough drainage while preserving the reserved liquid.
- While pasta cooks, meticulously slice zucchini into uniform thin rounds, ensuring consistent cooking and elegant presentation.
- Dice ripe tomatoes with precision, releasing their vibrant juices and maximizing flavor potential.
- In a spacious skillet, warm olive oil over medium heat, creating a supple cooking environment for vegetables.
- Introduce zucchini to the heated pan, sautéing until edges turn golden and centers become tender-crisp.
- Add diced tomatoes, allowing them to slightly break down and release their natural sweetness into the developing sauce.
- Season the vegetable medley with fragrant herbs, freshly cracked pepper, and a delicate sprinkle of salt.
- Merge cooked pasta with the vegetable mixture, gently folding to ensure even distribution and thorough coating.
- If sauce appears dry, gradually introduce reserved pasta water, creating a silky, cohesive texture.
- Finish by garnishing with freshly grated parmesan and a whisper of chopped basil for aromatic complexity.
Notes
- Swap regular pasta with whole wheat or gluten-free alternatives for dietary needs.
- Chop zucchini uniformly to ensure even cooking and consistent texture throughout the dish.
- Keep pasta slightly firm when cooking to maintain a nice al dente texture that pairs well with the fresh vegetables.
- Save pasta water as a secret weapon to create a silky, emulsified sauce that helps ingredients bind together seamlessly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 5g
- Sodium: 370mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg