Description
A delicious and easy recipe for Zucchini and Tomato Pasta that combines fresh vegetables with pasta for a healthy meal.
Ingredients
- 8 ounces spaghetti or your favorite pasta
- 2 medium zucchinis, sliced into half-moons
- 2 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the sliced zucchinis to the skillet and cook for 3-4 minutes, stirring occasionally, until they start to soften.
- Stir in the cherry tomatoes, oregano, salt, black pepper, and red pepper flakes (if using). Cook for an additional 5-7 minutes until the tomatoes are soft and juicy.
- Add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together until well combined and heated through.
- Remove from heat and stir in the fresh basil. Serve immediately, topped with grated Parmesan cheese if desired.
Notes
- For a protein boost, add cooked chicken, shrimp, or chickpeas to the pasta.
- Substitute zucchini with other vegetables like bell peppers or spinach for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg