Description
A light and flavorful pasta dish combining zucchini, tomatoes, garlic, and herbs. Perfect for a quick, satisfying summer meal.
Ingredients
- 12 oz pasta (spaghetti, penne, or preferred type)
- 2 medium zucchinis, sliced or chopped
- 2 cups cherry tomatoes or 1 can (14.5 oz) diced tomatoes
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup fresh basil or 1 tsp dried Italian herbs
- Salt and pepper to taste
- Parmesan cheese (optional, for topping)
- Crushed red pepper flakes (optional, for heat)
Instructions
- Boil pasta in salted water according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Sauté garlic until fragrant, about 1 minute.
- Add zucchini and cook until tender and slightly golden, about 5-7 minutes.
- Stir in tomatoes and cook until they break down into a light sauce, 5-8 minutes.
- Season with basil or herbs, salt, and pepper to taste. Add red pepper flakes if using.
- Toss in cooked pasta and mix well to coat with sauce.
- Top with fresh basil and Parmesan if desired. Serve hot.
Notes
- Add grilled chicken or shrimp for extra protein.
- Use plant-based cheese for a vegan version.
- Mix in spinach or bell peppers for more vegetables.
- Use whole wheat or gluten-free pasta as desired.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 6g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
