Easy Tomato Zucchini Pasta (Printable Version)
Grab some zucchini, pasta, sweet tomatoes, garlic, a sprinkle of herbs, and a bit of Parmesan for a breezy, tasty dinner.
# What You'll Need:
→ For the Pasta
01 -
1/4 cup chopped basil leaves
02 -
1/4 cup Parmesan, grated, and more for topping
03 -
1/2 cup of the pasta water on standby (as needed)
04 -
12 ounces of pasta (penne, fusilli, or spaghetti)
05 -
2 zucchinis, medium-sized, sliced into half circles
06 -
3 garlic cloves, finely chopped
07 -
1 1/2 cups cherry tomatoes, sliced in half
08 -
2 tablespoons olive oil
09 -
1/2 teaspoon salt
10 -
1/2 teaspoon Italian spices
11 -
1/4 teaspoon black pepper
12 -
1/2 teaspoon chili flakes (optional)
# Step-by-Step Guide:
01 -
Chuck in the chopped basil and that grated Parmesan, tossing until everything's nice and cheesy. Scoop onto plates, add extra basil or cheese if you’re feeling it, and dig in right away.
02 -
Tip the pasta into your skillet with those veggies. Throw in Italian spices, chili flakes (if you want), pepper, and salt. Give it a good toss, and splash in some pasta water if it feels a bit dry.
03 -
As noodles cook, get a big pan going with olive oil over medium heat. Drop in zucchini pieces and fry for a few minutes till they’re soft but still have a little bite. Toss in garlic and stir for a minute till you can smell it. Next, add those cherry tomatoes and let them soften for another couple minutes.
04 -
Fill a big pot with water and a hefty pinch of salt, then bring it to a boil. Cook your pasta just till it’s tender but still firm. Scoop out half a cup of the water, drain the rest, and set aside the noodles.
# Additional Notes:
01 -
Throw in veggies like mushrooms or bell peppers if you want more crunch and taste.
02 -
Want things creamier? A little butter or a splash of cream with the Parmesan does the trick.
03 -
Use gluten-free noodles if you need to keep things gluten-free.