Tomato Zucchini Pasta Basil (Print Version)
Savor pasta with sautéed tomatoes, zucchini, herbs, and cheese for a deliciously light meal.
# Ingredients:
→ Pasta
01 -
340 g dry pasta (spaghetti, penne, or preferred variety)
→ Vegetables
02 -
2 medium zucchinis, sliced into half moons
03 -
2 cups (300 g) cherry tomatoes, halved
04 -
1 small onion, diced
05 -
3 cloves garlic, minced
→ Pantry staples
06 -
2 tablespoons (30 ml) olive oil
07 -
1/2 teaspoon red pepper flakes (optional)
08 -
1 teaspoon dried oregano
09 -
1 teaspoon dried basil or 1 tablespoon (3 g) freshly chopped basil
10 -
Salt and black pepper, to taste
→ To serve
11 -
50 g grated Parmesan cheese (optional)
12 -
Fresh basil leaves, for garnish
# Instructions:
01 -
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Reserve 120 ml of pasta cooking water, then drain the pasta and set aside.
02 -
Heat olive oil in a spacious skillet over medium heat. Add the minced garlic and diced onion, sautéing for approximately 2 minutes until fragrant and translucent.
03 -
Incorporate the sliced zucchini and sauté for 3 to 4 minutes until it starts to soften. Add the halved cherry tomatoes, red pepper flakes, oregano, basil, salt, and black pepper. Continue to cook for 5 minutes, allowing the tomatoes to soften and release their juices.
04 -
Toss the cooked pasta into the skillet with the vegetables. If the mixture appears too thick, add a splash of the reserved pasta water to achieve the desired consistency. Sprinkle grated Parmesan cheese, if using, and gently stir to combine.
05 -
Transfer to plates or bowls, garnish with fresh basil leaves and additional Parmesan if desired. Serve immediately.
# Notes:
01 -
For best results, use ripe cherry tomatoes and high-quality olive oil. Fresh basil offers a brighter flavor than dried, if available.