Description
A vibrant, quick-cooking Italian-inspired pasta dish featuring tender zucchini and burst cherry tomatoes. Perfect for summer, this economical recipe combines pantry staples with garden-fresh vegetables, delivering a comforting, colorful, and flavorful meal in under 30 minutes.
Ingredients
1 pound spaghetti or penne pasta
2 medium zucchinis, sliced
1 pint cherry tomatoes
3 garlic cloves, minced
3 tablespoons olive oil
1 teaspoon dried Italian herbs (oregano, basil, thyme)
Salt and black pepper to taste
Optional: Fresh basil leaves for garnish
Instructions
Cook pasta according to package instructions, drain
Heat olive oil in a large skillet over medium heat
Sauté garlic in oil until fragrant
Add zucchini slices and cook 5-7 minutes until tender-crisp
Toss cherry tomatoes into the pan, season with herbs, salt, and pepper
Simmer 5 minutes until tomatoes burst slightly
Combine cooked pasta with the zucchini-tomato mixture, toss to coat
Garnish with fresh basil if desired
Notes
Use fresh summer zucchinis for optimal flavor
Adjust herb quantities based on preference
Roast zucchini slices for 10 minutes at 400°F for extra caramelization
Add vegan Parmesan for a richer taste
Store leftovers in the fridge for up to 3 days
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg