Description
One-Pan Zucchini & Cherry Tomato Pasta is a colorful and flavorful dish that brings the taste of summer to your table. This easy-to-make recipe features twirling pasta enveloped in a garlicky sauce, complemented by tender zucchini and juicy cherry tomatoes. Perfect for busy weeknights or cozy gatherings, this vibrant dish not only delights the palate but also impresses with its stunning presentation.
Ingredients
Scale
- 8 oz short pasta (penne or fusilli)
- 2 medium zucchinis, sliced into half-moons
- 1 pint cherry tomatoes, halved
- 4 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- ½ cup freshly grated Parmesan cheese
- Fresh basil leaves, for garnish
- Salt and pepper to taste
- Optional: red pepper flakes for heat
Instructions
- 1. Prep your ingredients: Chop zucchini and halve cherry tomatoes.
- 2. In a large skillet over medium heat, add olive oil. Once hot, sauté minced garlic until fragrant (about 30 seconds).
- 3. Add zucchini and cherry tomatoes; cook until slightly softened.
- 4. Stir in uncooked pasta and enough water (or vegetable broth) to cover the mixture by about an inch. Bring to a gentle boil.
- 5. Season with salt, pepper, and optional red pepper flakes. Let simmer until pasta is al dente and most liquid has evaporated (about 10 minutes).
- 6. Remove from heat and stir in Parmesan cheese until melted. Garnish with fresh basil before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg