Tomato Zucchini Pasta with Fresh Herbs and Parmesan (Print version)
A bright 30-minute tomato zucchini pasta with garlic, fresh herbs, Parmesan, and a light sauce that clings to every bite.
# Ingredients:
For the pasta
01 -
12 oz (340 g) penne, fusilli, spaghetti, or linguine
02 -
Fine salt, for the pasta water
03 -
3/4 cup (180 ml) reserved pasta cooking water
For the vegetables
04 -
3 tablespoons extra virgin olive oil
05 -
2 medium zucchini, sliced into 1/4-inch half moons
06 -
1 pint (300 g) cherry tomatoes, halved
07 -
4 cloves garlic, minced
08 -
1/2 teaspoon kosher salt, plus more to taste
09 -
1/4 teaspoon black pepper
10 -
1/4 teaspoon red pepper flakes, optional
For finishing
11 -
3/4 cup (70 g) freshly grated Parmesan cheese, plus more for serving
12 -
1/3 cup chopped fresh basil
13 -
2 tablespoons chopped fresh parsley
14 -
1 teaspoon finely grated lemon zest
15 -
1 tablespoon lemon juice, optional
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve 3/4 cup of pasta water, then drain.
02 -
Heat the olive oil in a large skillet over medium-high heat. Add the zucchini in an even layer and cook for 4-5 minutes, stirring only a few times, until lightly golden and just tender.
03 -
Add the garlic, cherry tomatoes, salt, black pepper, and red pepper flakes. Cook for 3-4 minutes, stirring often, until the tomatoes wrinkle and release some juices.
04 -
Add the drained pasta to the skillet with 1/4 cup of reserved pasta water. Toss for 1-2 minutes until the pasta is glossy and coated. Add more pasta water a little at a time if needed.
05 -
Remove the skillet from the heat. Stir in Parmesan, basil, parsley, lemon zest, and lemon juice if using. Taste and adjust salt and pepper. Serve right away with more Parmesan.
# Good to know:
01 -
Best with medium zucchini and ripe cherry tomatoes.
02 -
Reserve pasta water before draining so the sauce can loosen properly.
03 -
Serve immediately for the freshest herb flavor.