Description
This Tomato Zucchini Pasta is a celebration of summer’s freshest produce. The combination of tender zucchini and juicy cherry tomatoes creates a light yet satisfying dish that’s perfect for any warm evening. With just a hint of garlic and Italian seasoning, the flavors shine in their simplicity. Whether you’re looking for a quick weeknight meal or a beautiful dish to impress, this pasta fits the bill. It’s easy to make, vegetarian-friendly, and customizable to your taste. Sprinkle some Parmesan cheese or keep it vegan with a drizzle of olive oil – it’s a dish everyone will love.
Ingredients
Units
Scale
- 8 ounces spaghetti or pasta of choice
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 medium zucchinis, thinly sliced
- 2 cups cherry tomatoes, halved
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
- Add the zucchini to the skillet and cook for 3-4 minutes until tender.
- Stir in the cherry tomatoes, Italian seasoning, salt, and pepper. Cook for another 3-4 minutes until the tomatoes soften and release their juices.
- Toss the cooked pasta into the skillet, mixing well to combine with the zucchini and tomatoes.
- Remove from heat and sprinkle with Parmesan cheese if using. Garnish with fresh basil before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes