Description
A flavorful and healthy pasta dish featuring zucchini and cherry tomatoes, perfect for a quick meal.
Ingredients
Scale
- 8 ounces spaghetti or your favorite pasta
- 2 medium zucchinis, sliced into half-moons
- 2 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the sliced zucchini to the skillet and cook for 3-4 minutes until slightly tender. Stir in the cherry tomatoes, oregano, red pepper flakes, salt, and pepper. Cook for another 5-7 minutes until the tomatoes are soft and juicy.
- Add the cooked pasta to the skillet with the vegetables. Toss everything together, adding reserved pasta water a little at a time until the desired sauce consistency is reached.
- Remove from heat and stir in the fresh basil. Serve hot, topped with grated Parmesan cheese if desired.
Notes
- For a protein boost, add grilled chicken or shrimp to the pasta.
- Try substituting the zucchini with spinach or kale for a different flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg