Tomato Zucchini Pasta (Print version)

Fresh Tomato Zucchini Pasta with garlic, basil, Parmesan, and a light skillet sauce that comes together in about 30 minutes.

# Ingredients:

For the pasta

01 - 12 oz (340 g) spaghetti or linguine
02 - 1 tablespoon kosher salt, for the pasta water
03 - 1 cup reserved pasta water

For the zucchini tomato sauce

04 - 3 tablespoons extra-virgin olive oil, divided
05 - 2 medium zucchini, about 1 lb (450 g), quartered lengthwise and sliced
06 - 3/4 teaspoon kosher salt, divided, plus more to taste
07 - 4 cloves garlic, thinly sliced or minced
08 - 1/4 teaspoon crushed red pepper flakes, optional
09 - 2 cups (300 g) cherry tomatoes, halved
10 - 1/2 teaspoon black pepper
11 - 1/2 cup (45 g) finely grated Parmesan cheese, plus more for serving
12 - 1/3 cup chopped fresh basil
13 - 1 teaspoon lemon zest
14 - 1 tablespoon fresh lemon juice

# Instructions:

01 - Bring a large pot of well-salted water to a boil. Cook the pasta until just shy of al dente, then reserve 1 cup of pasta water and drain.
02 - Heat 2 tablespoons olive oil in a wide skillet over medium-high heat. Add the zucchini and 1/2 teaspoon salt in a single layer. Cook for 5-6 minutes, stirring only a few times, until golden at the edges.
03 - Stir in the remaining 1 tablespoon olive oil, garlic, and red pepper flakes. Cook for 30 seconds, then add the cherry tomatoes, remaining 1/4 teaspoon salt, and black pepper. Cook for 4-5 minutes, until the tomatoes soften and release juice.
04 - Add the drained pasta and 1/2 cup reserved pasta water to the skillet. Toss over medium heat for 1-2 minutes, adding more pasta water as needed until the noodles are glossy.
05 - Turn off the heat. Add Parmesan, basil, lemon zest, and lemon juice. Toss until the cheese melts lightly into the sauce. Taste and adjust salt and pepper.
06 - Divide into bowls and serve right away with extra Parmesan, basil, and a small drizzle of olive oil if desired.

# Good to know:

01 - Best served immediately while the tomato juices and Parmesan are glossy.
02 - Use a wide skillet so the zucchini browns instead of steaming.
03 - Reserve more pasta water than you think you need.

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