Tomato Zucchini Pasta

Ingredients

→ Pasta

01 340 g dry pasta (spaghetti, penne, or preferred variety)

→ Vegetables

02 2 medium zucchinis, sliced into half moons

03 2 cups (300 g) cherry tomatoes, halved

04 1 small onion, diced

05 3 cloves garlic, minced

→ Pantry staples

06 2 tablespoons (30 ml) olive oil

07 1/2 teaspoon red pepper flakes (optional)

08 1 teaspoon dried oregano

09 1 teaspoon dried basil or 1 tablespoon (3 g) freshly chopped basil

10 Salt and black pepper, to taste

→ To serve

11 50 g grated Parmesan cheese (optional)

12 Fresh basil leaves, for garnish

Instructions

Step 01

Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Reserve 120 ml of pasta cooking water, then drain the pasta and set aside.

Step 02

Heat olive oil in a spacious skillet over medium heat. Add the minced garlic and diced onion, sautéing for approximately 2 minutes until fragrant and translucent.

Step 03

Incorporate the sliced zucchini and sauté for 3 to 4 minutes until it starts to soften. Add the halved cherry tomatoes, red pepper flakes, oregano, basil, salt, and black pepper. Continue to cook for 5 minutes, allowing the tomatoes to soften and release their juices.

Step 04

Toss the cooked pasta into the skillet with the vegetables. If the mixture appears too thick, add a splash of the reserved pasta water to achieve the desired consistency. Sprinkle grated Parmesan cheese, if using, and gently stir to combine.

Step 05

Transfer to plates or bowls, garnish with fresh basil leaves and additional Parmesan if desired. Serve immediately.