Description
Fresh Garden Tomato Zucchini Pasta is a vibrant and wholesome dish featuring summer vegetables like ripe tomatoes and tender zucchini, tossed with garlic, olive oil, and pasta for a light, flavorful meal.
Ingredients
- 8 oz pasta (spaghetti, linguine, or preferred type)
- 2 cups fresh tomatoes (cherry, grape, or diced garden tomatoes)
- 1 medium zucchini, sliced or diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil or parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Cook pasta in salted boiling water according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté garlic for about 1 minute until fragrant.
- Add zucchini and cook until tender and lightly browned, about 5–7 minutes.
- Stir in the tomatoes and cook for another 3–5 minutes until they soften and release their juices.
- Season with salt, pepper, and red pepper flakes if using.
- Add cooked pasta to the skillet and toss everything together. Let cook for 2 more minutes to blend flavors.
- Serve warm, topped with grated Parmesan and fresh basil or parsley.
Notes
- Add grilled chicken, shrimp, or white beans for extra protein.
- Swap zucchini for yellow squash, or add mushrooms or spinach for more vegetables.
- Use whole wheat or chickpea pasta for a heartier version.
- Add tomato paste or broth if you prefer a saucier dish.
- Reheat leftovers in a skillet with a splash of water or oil to loosen.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 5mg
