Description
A delicious and healthy Tomato Zucchini Pasta recipe that combines fresh summer vegetables for a light and flavorful meal.
Ingredients
Scale
- 2 medium zucchinis, sliced
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces pasta of choice
- 1/4 cup fresh basil, chopped
- Parmesan cheese, for serving (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté for 1 minute until fragrant.
- Add sliced zucchinis and cook for 3-4 minutes until slightly tender.
- Add cherry tomatoes, salt, and pepper. Cook for an additional 5 minutes until tomatoes are soft.
- Toss in the cooked pasta and fresh basil, mixing well to combine.
- Serve warm, topped with Parmesan cheese if desired.
Notes
- Feel free to add other vegetables like bell peppers or spinach.
- This dish can be served warm or cold as a pasta salad.
- For a vegan option, omit the Parmesan cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Tomato Zucchini Pasta, summer veggie pasta