Description
Tomato Zucchini Pasta is a vibrant and flavorful dish that effortlessly combines seasonal produce into a comforting meal. This quick recipe features tender zucchini and juicy cherry tomatoes sautéed in garlicky olive oil, then tossed with al dente pasta for a satisfying finish. With fresh herbs elevating the flavors, this dish is perfect for busy weeknights or cozy family dinners. Plus, it’s easily customizable to suit your taste—add your favorite protein or extra veggies! Enjoy a light yet hearty dish that’s both nutritious and delicious.
Ingredients
Scale
- 8 oz (225 g) pasta (spaghetti or your choice)
- 2 medium zucchinis, sliced into half-moons
- 2 cups cherry tomatoes, halved
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves and grated Parmesan cheese for garnish (optional)
Instructions
- Cook pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
- In a large skillet, heat olive oil over medium heat. Sauté onions for about 5 minutes until translucent; add garlic and cook for an additional 1-2 minutes.
- Add zucchini to the skillet; sauté for 4-5 minutes until tender.
- Stir in cherry tomatoes, oregano, basil, salt, and pepper; cook for another 5-7 minutes until tomatoes are soft.
- Combine the cooked pasta with the vegetable mixture in the skillet. If dry, add reserved pasta water gradually until desired consistency is reached.
- Let sit briefly before serving topped with fresh basil leaves and Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 250 g)
- Calories: 290
- Sugar: 4 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 3 mg