A delicious and healthy pasta dish featuring fresh zucchini and cherry tomatoes, perfect for a quick weeknight meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
8 ounces spaghetti or your favorite pasta
2 medium zucchinis, sliced into half-moons
2 cups cherry tomatoes, halved
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
¼ cup fresh basil, chopped
½ cup grated Parmesan cheese (optional)
Instructions
Cook the pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the sliced zucchinis to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften.
Stir in the cherry tomatoes, oregano, salt, black pepper, and red pepper flakes (if using). Cook for an additional 5-7 minutes until the tomatoes are soft and juicy.
Add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together until well combined and heated through.
Remove from heat and stir in the fresh basil. Serve immediately, topped with grated Parmesan cheese if desired.
Notes
For a protein boost, add cooked chicken, shrimp, or chickpeas to the dish.
Try substituting the zucchini with other vegetables like bell peppers or spinach for a different flavor profile.