Tomato Zucchini Pasta
A vibrant and fresh pasta dish featuring zucchini and tomatoes, perfect for any weeknight dinner.
Ingredients
Main Ingredients
- 8 ounces Pasta (spaghetti or penne)
- 2 medium Zucchini
- 2-3 large Fresh tomatoes Juicy, ripe tomatoes preferred
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- to taste Salt
- to taste Pepper
- optional Fresh basil, for garnish
Instructions
Preparation
- Wash the vegetables. Dice the tomatoes and slice the zucchini into thin rounds or half-moons. Mince the garlic.
Cooking the Pasta
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside, reserving a cup of pasta water.
Sautéing the Vegetables
- 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 zucchini slices and cook for approximately 5–7 minutes until they start to soften.
Adding Tomatoes
- Stir in the diced tomatoes, seasoning them with salt and pepper. Allow the mixture to simmer for another 5 minutes until the tomatoes break down and create a light sauce.
Combining
- Add the cooked pasta to the skillet with the vegetable mixture. If the pasta seems dry, pour in a little reserved pasta water to loosen it up. Toss everything together over medium heat until well combined.
Garnishing
- Top your tomato zucchini pasta with freshly torn basil leaves. Serve immediately.
Notes
Use fresh ingredients for the best flavor. Avoid overcooking the zucchini for a better texture. Store leftovers in an airtight container for up to three days.