Description
A light and flavorful pasta dish featuring cherry tomatoes, zucchini, and Parmesan cheese, all tossed in a delicious olive oil and garlic sauce. This healthy recipe is perfect for a quick weeknight meal.
Ingredients
Scale
For the Pasta:
- 2 cups cherry tomatoes
- 2 medium zucchinis, chopped
- 2 tbsp olive oil
- 2–3 garlic cloves, minced
- ½ tsp red pepper flakes (optional)
- 1 tsp Italian seasoning (or fresh herbs)
- Salt & black pepper to taste
- 8 oz rotini or pasta of choice (whole wheat or gluten-free works!)
- ⅓ cup grated Parmesan
- Fresh basil or parsley (optional)
Instructions
- Sauté Zucchini: Heat olive oil in a large skillet. Cook zucchini for 5–6 minutes until golden. Do not overcrowd the skillet!
- Add Garlic & Tomatoes: Push zucchini aside, sauté garlic & pepper flakes for 30 seconds, then stir in tomatoes & seasoning. Cook for 5–7 minutes until tomatoes burst.
- Boil Pasta: Meanwhile, cook pasta until al dente. Reserve ¼ cup pasta water, then drain.
- Combine & Toss: Add pasta to skillet, toss with veggies. Add reserved pasta water as needed for a silky sauce.
- Finish: Off heat, stir in Parmesan. Garnish with herbs. Taste and adjust seasoning.
Notes
- You can customize this dish by adding protein such as grilled chicken or shrimp.
- Feel free to substitute the Parmesan with a vegan cheese alternative for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sauté, Boil, Toss
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 7mg
Keywords: Healthy, Pasta, Zucchini, Cherry Tomatoes, Vegetarian, Quick, Easy
