Tomato Zucchini Pasta (Print Version)
Tender pasta combined with zucchini, cherry tomatoes, basil, and Parmesan for a vibrant Mediterranean touch.
# Ingredients:
→ Pasta Base
01 -
340 g dried pasta (spaghetti, penne, or fusilli)
→ Vegetables and Aromatics
02 -
2 tablespoons olive oil
03 -
2 medium zucchinis, sliced into half-moons
04 -
1.5 cups cherry tomatoes, halved
05 -
3 cloves garlic, finely minced
→ Seasonings
06 -
0.5 teaspoon fine salt
07 -
0.25 teaspoon ground black pepper
08 -
0.5 teaspoon red pepper flakes (optional)
09 -
1 teaspoon Italian herb seasoning
→ Finishing Touches
10 -
0.25 cup grated Parmesan cheese, plus extra for garnish
11 -
0.25 cup fresh basil, chopped
12 -
120 ml reserved pasta cooking water (as needed)
# Instructions:
01 -
Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente. Reserve 120 ml of pasta water, then drain and set the pasta aside.
02 -
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add zucchini and sauté for 3–4 minutes until just tender. Add garlic and continue to cook for 1 minute until fragrant. Stir in cherry tomatoes and cook for an additional 2–3 minutes, allowing tomatoes to soften and release juices.
03 -
Add the drained pasta to the skillet with the sautéed vegetables. Season with salt, black pepper, red pepper flakes (if using), and Italian seasoning. Toss to combine thoroughly. If needed, add reserved pasta water a little at a time to adjust consistency.
04 -
Gently fold in grated Parmesan cheese and chopped basil until pasta is fully coated and cheese melts into the sauce. Divide among plates and top with additional Parmesan and fresh basil if desired. Serve immediately.
# Notes:
01 -
For the best flavor, use ripe cherry tomatoes and freshly grated Parmesan. Reserved pasta water helps create a silky sauce that clings nicely to the pasta.