Description
Zucchini and tomato pasta is a delightful dish that combines fresh flavors and vibrant colors, perfect for a quick weeknight dinner or a special gathering.
Ingredients
- Pasta: 250 grams (about 9 oz)
- Zucchini: 2 medium, sliced into half-moons
- Cherry Tomatoes: 250 grams (about 9 oz), halved
- Garlic: 3 cloves, minced
- Olive Oil: 4 tablespoons
- Fresh Basil: A handful of torn leaves
- Salt and Black Pepper: To taste
Instructions
- Wash and prepare the zucchinis and cherry tomatoes.
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
- In a large skillet, heat olive oil and sauté minced garlic until fragrant.
- Add sliced zucchini to the skillet and cook until tender.
- Stir in halved cherry tomatoes, season with salt and pepper, and cook until softened.
- Combine the drained pasta with the sautéed vegetables, adding reserved pasta water if needed.
- Stir in torn basil leaves and adjust seasoning before serving.
Notes
- Overcooking the pasta can make it mushy; aim for al dente.
- Reserve pasta water for a silky sauce.
- Use fresh ingredients for the best flavor.
- Serve immediately for optimal taste and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Zucchini, Tomato, Pasta, Quick Dinner, Vegetarian Recipe