Description
Zucchini and tomato pasta is a quick, healthy dish that combines fresh flavors and vibrant colors, perfect for a weeknight dinner or a leisurely meal.
Ingredients
- Pasta: 200 grams of your favorite pasta (spaghetti or penne)
- Zucchini: 2 medium zucchinis, sliced into half-moons
- Cherry Tomatoes: 250 grams, halved
- Garlic: 3 cloves, minced
- Olive Oil: 4 tablespoons
- Fresh Basil: A handful of torn leaves
- Salt and Black Pepper: To taste
Instructions
- Wash the zucchinis and cherry tomatoes thoroughly. Slice the zucchinis and halve the cherry tomatoes.
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the minced garlic for about 30 seconds.
- Add the sliced zucchini to the skillet and cook for 5 to 7 minutes until tender.
- Add the halved cherry tomatoes and cook for an additional 3 to 5 minutes.
- Add the drained pasta to the skillet, drizzle with the remaining olive oil, and toss everything together, adding reserved pasta water as needed.
- Season with salt and black pepper, toss in torn basil leaves, and serve warm.
Notes
- Use fresh ingredients for the best flavor.
- Experiment with different types of pasta or add proteins for a heartier meal.
- Consider adding cheese or spices for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Zucchini, Tomato, Pasta, Healthy, Quick, Vegetarian