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Pasta with Zucchini and Tomatoes

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A light and flavorful pasta dish featuring sautéed zucchini and cherry tomatoes, perfect for a quick and healthy weeknight meal.

Ingredients

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  • 12 oz pasta (penne or spaghetti)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 medium zucchinis, sliced into half-moons
  • 1 pint cherry tomatoes, halved
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)
  • Fresh basil leaves, chopped (for garnish)

Instructions

  1. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water and drain.
  2. Meanwhile, heat olive oil in a large skillet over medium heat.
  3. Add garlic and sauté for 30 seconds until fragrant.
  4. Add zucchini and cook for 4–5 minutes until slightly tender.
  5. Add cherry tomatoes, oregano, salt, and pepper. Cook for another 5–6 minutes until tomatoes soften and release their juices.
  6. Add the cooked pasta to the skillet and toss to combine. If needed, add reserved pasta water a little at a time to loosen the sauce.
  7. Sprinkle with Parmesan cheese if using and garnish with fresh basil.
  8. Serve warm and enjoy.

Notes

  • Use whole wheat or gluten-free pasta if desired.
  • Add red pepper flakes for a touch of heat.
  • Can be served warm or at room temperature as a pasta salad.

Nutrition

Find it online: https://ukfinda.com/pasta-with-zucchini-and-tomatoes/