Description
Healthy tomato zucchini pasta made with fresh summer vegetables and simple pantry staples. A light, flavorful dinner ready in 30 minutes.
Ingredients
- 8 ounces whole wheat spaghetti
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 2 medium zucchini about 12 ounces total sliced into 1/4 inch half moons
- 2 cups cherry tomatoes halved
- 1/2 teaspoon kosher salt plus more for pasta water
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup reserved pasta water
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 1/4 cup of the pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant but not browned.
- Add zucchini slices to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until they begin to soften and lightly brown.
- Stir in cherry tomatoes, 1/2 teaspoon salt, black pepper, oregano, and crushed red pepper flakes. Cook for 5 to 7 minutes until the tomatoes soften and release their juices, creating a light sauce.
- Add the drained pasta to the skillet along with 1/4 cup reserved pasta water. Toss well for 1 to 2 minutes until the pasta is evenly coated and the sauce slightly thickens.
- Remove from heat and stir in grated Parmesan cheese and chopped basil. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired