Tomato Zucchini Pasta (Printer-friendly)

Light pasta with fresh zucchini, tomatoes, garlic, and basil in olive oil. Ready in 30 minutes.

# What You Need:

→ Vegetables

01 - 2 medium zucchinis, sliced into half-moons
02 - 2 cups cherry tomatoes, halved or 3 medium ripe tomatoes, diced
03 - 3 cloves garlic, minced
04 - 1 small onion, chopped

→ Pasta

05 - 12 oz spaghetti or penne

→ Sauces & Oil

06 - 3 tbsp extra virgin olive oil
07 - 1/4 cup freshly grated Parmesan cheese
08 - 1/4 cup chopped fresh basil

→ Seasonings

09 - 1 tsp salt, plus more for pasta water
10 - 1/2 tsp black pepper
11 - 1/4 tsp crushed red pepper flakes

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté 2-3 minutes until softened. Add garlic and cook 1 minute more.
03 - Add zucchini to the skillet and sauté 4-5 minutes, until starting to soften.
04 - Stir in tomatoes, salt, pepper, and red pepper flakes. Cook 5-7 minutes, until tomatoes break down and zucchini is tender.
05 - Add drained pasta to the skillet, along with reserved pasta water as needed for saucy consistency. Toss well.
06 - Remove from heat. Stir in basil and half the Parmesan. Serve in bowls, topped with remaining Parmesan and extra basil.

# Expert Tips:

01 -
  • It comes together in under 30 minutes using ingredients you probably already have
  • The vegetables create their own light sauce without needing heavy cream or butter
  • Leftovers somehow taste even better the next day for lunch
02 -
  • The pasta water is essential for creating a silky sauce that clings to every strand
  • Do not rush the initial saute step, properly softened onions and garlic provide the foundation
  • Cherry tomatoes release more liquid than diced tomatoes, adjust pasta water accordingly
03 -
  • Cut all your vegetables before starting the pasta so everything is ready to go
  • Grate your Parmesan from a wedge rather than using pre-grated cheese
  • Reserve more pasta water than you think you will need

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