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Tomato & Zucchini PastaThis pasta is a simple, weeknight go-to that celebrates summer vegetables. Zucchini and cherry tomatoes cook down just enough to make a light, silky sauce that clings to every bite. It’s quick, satisfying, and easy to pull together with pantry staples and fresh produce.
3 ServingsYield
10 MinutesPrep Time
15 MinutesCook Time
IngredientsInstructions
8 oz pasta (penne, rotini, or spaghetti all work)1 tablespoon olive oil1 zucchini, sliced into half-moons1 cup cherry tomatoes, halved
2 cloves garlic, mincedSalt and pepper to tasteOptional: grated Parmesan, fresh basil, red pepper flakes
1
Cook the pasta: Bring a pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving 1/4 cup of the pasta water.
2
Sauté the veggies: While the pasta cooks, heat olive oil in a skillet over medium heat. Add zucchini and cook for 3–4 minutes until lightly browned. Add garlic and cherry tomatoes, season with salt and pepper, and cook for another 4–5 minutes, until tomatoes are soft and jammy.
3
Toss it all together: Add the drained pasta to the skillet along with a splash of the reserved pasta water. Toss to combine, letting the sauce cling to the pasta. Adjust seasoning as needed.
4
Finish and serve: Serve warm with Parmesan, fresh basil, or a pinch of red pepper flakes if you like a little heat.
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