Tomato Zucchini Pasta
Light and bright Tomato Zucchini Pasta is ready in less than 30 minutes with just a handful of simple ingredients. This is the perfect recipe for using up summer veggies! Serve it as a vegetarian main or as a side with your favorite protein.
Servings: 4 people
Ingredients
- 8 oz pasta
- 2 tablespoons olive oil
- 2 medium zucchini sliced in half-moons
- 2 cups cherry tomatoes
- 4 cloves garlic minced
- ½ teaspoon EACH garlic powder, Italian seasoning, chili flakes, salt, black pepper
- 1/2 cup grated parmesan
- ¼ cup fresh chopped basil
Instructions
- Cook pasta al dente in a pot of boiling salted water, according to package directions. Reserve ¼ cup of pasta water.
- Add two tablespoons of olive oil to a large skillet on medium heat. Sauté the diced zucchini until golden on the edges. Remove the zucchini to a plate and set aside.
- To the same skillet, add the cherry tomatoes, garlic, and seasoning. Cook down for 3-4 minutes or until the tomatoes are softened. Add the reserved pasta water and cook down for another 2-3 minutes.
- Add the cooked pasta and parmesan cheese and give it a good stir. Top with the cooked zucchini and basil and gently stir to combine.
- Garnish with more parmesan cheese and basil if desired and serve immediately!
Nutrition
Serving: 1serving | Calories: 359kcal | Carbohydrates: 51g | Protein: 13g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 239mg | Potassium: 580mg | Fiber: 3g | Sugar: 6g | Vitamin A: 669IU | Vitamin C: 35mg | Calcium: 152mg | Iron: 2mg