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Tomato Zucchini Pasta

A quick and vibrant dish featuring zucchini, cherry tomatoes, and pasta, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces zucchinis Chopped into half-moons
  • 2 cups cherry tomatoes Halved
  • 2 cloves garlic Minced
  • 2 tablespoons olive oil For sautéing
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese
  • to taste pieces fresh basil For garnish
  • 8 ounces pasta of choice e.g., spaghetti or penne

Method
 

Preparation
  1. Cook the pasta according to package instructions. Drain and set aside.
  2. While the pasta is cooking, chop the zucchinis into half-moons and halve the cherry tomatoes.
Cooking
  1. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  2. Add the zucchini and cook for 4-5 minutes until slightly tender.
  3. Stir in the cherry tomatoes, salt, and pepper. Cook for an additional 2-3 minutes until the tomatoes are softened.
  4. Toss the cooked pasta into the skillet with the vegetables, adding Parmesan cheese. Mix well.
Serving
  1. Serve with fresh basil on top.

Notes

This dish can be served on its own or paired with a side salad or freshly baked bread. For extra creaminess, add a splash of cream or a dollop of ricotta cheese. To add more nutrients, toss in some spinach or kale just before serving. For variations, consider grilled chicken, shrimp, or chickpeas for an extra protein boost.