Description
A simple and fresh pasta dish featuring cherry tomatoes and zucchini, perfect for weeknight meals and beginner cooks.
Ingredients
Scale
- 12 oz pasta (spaghetti, penne, or your favorite shape)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 medium zucchinis, sliced into half-moons
- 2 cups cherry tomatoes, halved
- 1 tsp dried oregano
- 1 tsp dried basil or 1 tbsp fresh basil, chopped
- Salt and black pepper to taste
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese (optional)
- Fresh basil leaves for garnish
- A squeeze of lemon (optional)
- Toasted pine nuts or chopped walnuts (optional)
- A handful of baby spinach or arugula (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente.
- Reserve 1 cup of pasta water and drain the pasta.
- Heat olive oil in a large skillet over medium heat. Sauté minced garlic and diced onion until translucent.
- Add sliced zucchini and sauté until tender.
- Stir in the halved cherry tomatoes, oregano, and basil. Cook until tomatoes soften.
- Add the drained pasta and toss with sauce, adding pasta water as needed to combine.
- Remove from heat and stir in Parmesan cheese if using.
- Garnish with fresh basil and serve immediately.
Notes
Reserve pasta water to adjust sauce consistency. Feel free to customize with proteins or additional vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta, zucchini, tomatoes, quick meals, vegetarian recipes