Ingredients
- 12 oz pasta (spaghetti, penne, or fusilli)
- 2 tbsp extra-virgin olive oil
- 3 garlic cloves, minced
- 1 yellow onion or shallot, finely chopped
- 2 small zucchini, diced or sliced
- 2 cups cherry tomatoes or diced fresh tomatoes
- Salt and black pepper, to taste
- 1 tsp dried oregano
- 1 tsp dried or fresh basil
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup grated Parmesan or Pecorino cheese (optional)
- 1 tbsp lemon juice or 1 tsp lemon zest (optional)
- 2 tbsp fresh parsley or basil, chopped (for garnish)
Instructions
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water and drain the rest.
- Heat olive oil in a large skillet over medium heat.
- Sauté onion or shallot until soft, then add garlic and cook for 30 seconds until fragrant.
- Add zucchini, season with salt, pepper, and oregano, and cook until just tender and golden.
- Stir in tomatoes and red pepper flakes if using; cook until tomatoes soften and release juices.
- Add a splash of reserved pasta water to create a light sauce.
- Add the cooked pasta to the skillet and toss to combine with the sauce.
- Adjust seasoning and finish with a drizzle of olive oil, lemon juice/zest, and cheese if desired.
- Garnish with fresh parsley or basil before serving.
Notes
- Add grilled chicken, shrimp, or beans for extra protein.
- Use whole wheat, lentil, or chickpea pasta for more fiber.
- Mix in a spoonful of Greek yogurt or ricotta for a creamy version.
- Switch up herbs with thyme, parsley, or tarragon.
- Include olives or capers for added briny flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Calorie
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 370
- Sugar: 7g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg
