Ingredients
Scale
- 400g of your favorite pasta (spaghetti, penne, or fusilli)
- 2 medium zucchinis, sliced into thin rounds
- 2 cups ripe cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and freshly ground pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese (optional)
- Red chili flakes (optional for a spicy kick)
Instructions
- Start by boiling a large pot of salted water. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Toss in the sliced zucchinis and cook for 3-4 minutes until slightly tender. Add the cherry tomatoes, salt, and pepper. Cook for another 5 minutes, allowing the tomatoes to soften and release their juices.
- Add the cooked pasta into the skillet with the vegetables. Toss everything together to combine, allowing the flavors to meld for a minute or two. Garnish with fresh basil leaves and grated Parmesan cheese if desired. For an extra spicy touch, sprinkle some red chili flakes. Serve immediately for a delicious weeknight dinner that is both light and satisfying.
Notes
- Use fresh, high-quality tomatoes and zucchinis for optimal flavor.
- Feel free to add protein like grilled chicken or shrimp for a heartier meal.
- This dish can be stored in an airtight container in the fridge for up to 2 days.
- Reheat with a splash of water or olive oil to maintain moisture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (around 250g)
- Calories: 350 kcal Kcal
- Sugar: 8g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 6mg
