Description
This Tomato Zucchini Pasta Recipe is a vibrant and healthy dish, bursting with fresh flavors from ripe tomatoes and zucchinis. Perfect for a weeknight dinner or a gathering with friends, this recipe is both simple and nutritious.
Ingredients
Scale
- 8 oz (225 g) pasta of choice (spaghetti, penne, or gluten-free)
- 2 medium zucchinis, sliced into half-moons
- 4 ripe tomatoes, diced
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil leaves, for garnish
- Parmesan cheese, grated for serving (optional)
Instructions
- Start by chopping your fresh tomatoes and slicing the zucchinis to prepare the ingredients.
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water.
- Heat olive oil in a large skillet over medium heat, add minced garlic and sauté until fragrant. Then, add the chopped tomatoes and zucchinis, season with salt and pepper, and cook until the vegetables are tender.
- Add the cooked pasta to the skillet, toss everything together, adding reserved pasta water if necessary. Plate the dish and garnish with fresh basil and grated Parmesan cheese.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of water or broth to restore moisture.
- This recipe can easily be customized with other vegetables like bell peppers or spinach.
- For a gluten-free option, use gluten-free pasta.
- To make it vegan, omit or replace the Parmesan cheese with a vegan alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg