Tomato Zucchini Pasta
A bright and fresh pasta dish featuring tender zucchini, sweet cherry tomatoes, and fragrant garlic, all tossed together with olive oil and fresh basil.
Ingredients
For the Base
- 2 cups pasta Any shape you like — penne, fusilli, or spaghetti.
For the Vegetables
- 2 tablespoons olive oil Can be substituted with avocado oil.
- 3 cloves garlic, minced Fresh is best; 1 teaspoon garlic powder can substitute.
- 2 medium zucchinis, sliced Use yellow summer squash for variety if desired.
- 2 cups cherry tomatoes, halved Grape tomatoes work well too.
To Serve
- Salt and pepper to taste Consider using flaky sea salt for texture.
- Basil for garnish Fresh basil is preferred.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water if desired.
Sautéing the Vegetables
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30-45 seconds, being careful not to brown it.
- Add the sliced zucchini to the skillet. Cook until tender and slightly golden, about 5-7 minutes.
- Stir in the halved cherry tomatoes. Cook until warmed and starting to soften, about 2-4 minutes.
Combining and Serving
- Toss the cooked pasta with the sautéed vegetables in the skillet. Season with salt and pepper to taste. Garnish with fresh basil before serving.
Notes
Serve warm with a squeeze of lemon for brightness. Great for leftovers, and flavors hold up well for next-day lunches.