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Pasta with Zucchini and Tomatoes

Pasta with Zucchini and Tomatoes

Pasta with Zucchini and Tomatoes is a quick 20-minute vegetarian dish featuring fresh zucchini, tomatoes, garlic, basil, and parmesan.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 369 kcal

Equipment

  • Ceramic skillet

Ingredients
  

  • 7 oz short pasta penne, fusilli or farfalle
  • 2 lbs zucchini chopped in bite size pieces
  • 1 lb grape tomatoes or cherry tomatoes, cut in halves
  • 3 tablespoon olive oil extra virgin
  • 6 cloves garlic minced
  • ⅓ cup Parmesan cheese grated
  • 1 cup fresh parsley or ½ cup basil, finely chopped
  • 1 teaspoon salt
  • Ground black pepper to taste

Instructions
 

  • Cook pasta as per package instructions undercooking by 2-3 minutes or until pasta is al dente, cooked but firm.
  • While pasta is cooking, preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tablespoon of oil to coat. Add zucchini and cook for 5 minutes, stirring occasionally. Transfer to a bowl and set aside.
  • Return skillet to the stove and swirl 1 tablespoon of oil to coat, add tomatoes and cook for 3 minutes, stirring occasionally. Add garlic and cook for 1 minute, stirring a few times.
  • Turn off heat and add cooked pasta and zucchini, remaining 1 tablespoon of oil, salt, pepper, cheese and parsley or basil; stir and serve. Adjust any seasonings to taste and enjoy this 20 minute amazingness!

Notes

Refrigerate in an airtight container for up to 1 day. Do not freeze.

Nutrition

Serving: 1servingCalories: 369kcalCarbohydrates: 51gProtein: 15gFat: 14gSaturated Fat: 3gCholesterol: 6mgSodium: 752mgFiber: 4gSugar: 9g
Keyword Easy Dinner, Pasta with Zucchini and Tomatoes, quick pasta recipe, tomato pasta, vegetarian pasta, zucchini pasta
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