Description
A delightful and easy pasta dish featuring zucchini and cherry tomatoes, tossed in a light olive oil sauce with garlic, basil, and Parmesan cheese. This vegetarian recipe is perfect for a quick weeknight dinner or a flavorful summer meal.
Ingredients
Scale
Ingredients:
- 12 ounces spaghetti or your favorite pasta
- 2 tablespoons olive oil
- 2 medium zucchini, sliced into half-moons
- 2 cups cherry tomatoes, halved
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
- Sauté Zucchini: Heat olive oil in a skillet, add zucchini, and sauté until tender and golden. Add garlic and cook until fragrant.
- Add Tomatoes: Stir in cherry tomatoes, season with salt, pepper, and red pepper flakes. Cook until tomatoes soften.
- Combine and Serve: Add cooked pasta to the skillet, toss with sauce, using reserved pasta water as needed. Stir in Parmesan and basil. Serve warm.
Notes
Notes:
- For added protein, top with grilled chicken or shrimp.
- Use whole wheat pasta for extra fiber.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 10mg
