Zucchini Tomato Pasta
A fresh, veggie-packed pasta dish featuring zucchini, cherry tomatoes, and a light, flavorful sauce.
Equipment
- Large pot
- Large skillet
- Colander
- Cutting board
- Chef's knife
- Measuring cups and spoons
Ingredients
- 8 oz Penne Pasta
- 2 tbsp Olive Oil
- 3 Garlic Cloves minced
- 2 Zucchini sliced into half-moons
- 1 pint Cherry Tomatoes halved
- 1/4 cup Fresh Basil chopped
- 1/4 cup Grated Parmesan Cheese
- 1 tsp Dried Oregano
- 1/2 tsp Red Pepper Flakes optional
- Salt and Pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the sliced zucchini to the skillet and sauté for 5-7 minutes, until the zucchini is tender-crisp.
- Stir in the halved cherry tomatoes, dried oregano, and red pepper flakes (if using). Cook for an additional 2-3 minutes, until the tomatoes are slightly softened.
- Add the cooked penne pasta and fresh basil to the skillet. Toss everything together, allowing the pasta to heat through and the flavors to combine, about 2-3 minutes.
- Remove from heat and season with salt and pepper to taste.
- Serve the zucchini tomato pasta immediately, garnished with grated Parmesan cheese.
Notes
- For a creamier texture, you can stir in a few tablespoons of cream or milk at the end.
- Add a handful of baby spinach or arugula for extra greens.
- Customize the recipe by using different pasta shapes or adding your favorite vegetables.
- Garnish with toasted breadcrumbs or roasted nuts for extra crunch.