Ingredients
- 8 oz pasta (penne, linguine, or orecchiette)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 cup cherry or grape tomatoes, halved
- 2 medium zucchini, sliced into half-moons or ribbons
- Salt and freshly ground black pepper, to taste
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup fresh basil or parsley, chopped
- Optional: 1/4 cup grated Parmesan or Pecorino Romano
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Sauté garlic for 30 seconds until fragrant.
- Add halved tomatoes and cook for 2–3 minutes until they soften and release juices.
- Stir in zucchini, salt, pepper, and red pepper flakes. Cook for 3–4 minutes until zucchini is tender but not mushy.
- Add the drained pasta to the skillet, along with a splash of reserved pasta water. Toss to coat everything evenly.
- Remove from heat, stir in fresh herbs, and adjust seasoning as needed.
- Serve warm with optional grated Parmesan or Pecorino on top.
Notes
- Use yellow squash in place of or along with zucchini for color and variation.
- Add cooked shrimp or chicken for a protein boost.
- Toss in corn or peas for added texture and sweetness.
- Use a vegetable peeler to create elegant zucchini ribbons.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
