Best Weeknight Tomato Zucchini Pasta
A quick and flavorful pasta dish combining fresh tomatoes and zucchini, perfect for busy weeknights.
Ingredients
Pasta Ingredients
- 12 ounces Pasta (spaghetti, penne, or gluten-free)
- 2 tablespoons Olive oil For sautéing and flavor
- 3 cloves Garlic, minced For aromatic depth
- 2 cups Cherry tomatoes, halved For sweetness
- 2 medium Zucchini, sliced For a satisfying crunch
- Salt and pepper To taste
- handful Fresh basil, chopped For a fragrant finish
- Parmesan cheese, grated For serving (optional; omit for a dairy-free dish)
Instructions
Cooking Pasta
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain and set the pasta aside.
Sautéing Aromatics
- In the same pot, heat the olive oil over medium heat. Add the minced garlic, sautéing for about 30 seconds until fragrant. Be careful not to let it burn!
Adding Vegetables
- Throw in the halved cherry tomatoes and sliced zucchini. Season with salt and pepper. Sauté for about 5–7 minutes or until the zucchini is tender and the tomatoes have softened.
Combining Ingredients
- Return the cooked pasta to the pot. Pour in the reserved pasta water and toss everything together for about a minute, allowing the flavors to meld.
Finishing Touches
- Stir in the chopped basil and adjust seasoning as needed. Serve hot with grated Parmesan cheese on top if desired.
Notes
For best results, don't overcook the pasta and always use fresh ingredients for a burst of flavor. This dish can be made ahead of time and is great for leftovers.