Description
Indulge in the vibrant flavors of summer with this Tomato Zucchini Pasta. Featuring perfectly cooked al dente pasta, juicy tomatoes, and tender zucchini, this dish is a celebration of fresh ingredients. Drizzled with extra virgin olive oil and topped with aromatic basil, it’s perfect for family gatherings or a cozy weeknight dinner. Ready in just under 30 minutes, this delicious recipe is both satisfying and nutritious.
Ingredients
Scale
- 8 oz spaghetti or penne
- 2 medium zucchinis, sliced into half-moons
- 4 ripe tomatoes, chopped
- 3 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Sauté minced garlic for about 1 minute until fragrant.
- Add sliced zucchini to the skillet; season with salt and pepper. Cook for approximately 5 minutes until slightly softened.
- Stir in chopped tomatoes and cook for another 10 minutes until they begin to burst.
- Drain the cooked pasta (reserving some pasta water) and add it to the skillet with vegetables. Toss gently, adding reserved pasta water as needed for a creamy consistency.
- Finish with freshly chopped basil before serving.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 5g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg