Description
Homemade tomato zucchini pasta brings Mediterranean warmth to your kitchen, blending fresh garden vegetables with silky noodles. Quick weeknight dinners become a delightful culinary adventure when you savor each colorful, herb-infused bite.
Ingredients
Scale
Primary Ingredients:
- 8 ounces (226 grams) pasta
- 2 medium zucchini, sliced in half-moons
- 2 cups (340 grams) cherry tomatoes
Flavor Enhancers:
- 4 cloves garlic, minced
- 1/2 teaspoon (2.5 milliliters) garlic powder
- 1/2 teaspoon (2.5 milliliters) Italian seasoning
- 1/2 teaspoon (2.5 milliliters) chili flakes
- 1/2 teaspoon (2.5 milliliters) salt
- 1/2 teaspoon (2.5 milliliters) black pepper
Additional Ingredients:
- 2 tablespoons (30 milliliters) olive oil
- 1/2 cup (50 grams) grated parmesan
- 1/4 cup (15 grams) fresh chopped basil
Instructions
- Bring a large pot of water to a rolling boil, adding a generous amount of salt to enhance the pasta’s flavor. Cook the pasta until it reaches al dente texture, typically 8-10 minutes. Carefully reserve a quarter cup of starchy pasta water before draining, which will help create a silky sauce later.
- Warm olive oil in a spacious skillet over medium heat. Carefully arrange zucchini slices, allowing them to develop golden-brown edges without constant stirring. Cook until edges become crisp and caramelized, approximately 5-6 minutes. Transfer zucchini to a separate plate, maintaining its perfect texture.
- Using the same skillet, introduce cherry tomatoes and minced garlic. Sauté for 3-4 minutes, gently pressing tomatoes to release their natural juices. As tomatoes soften and begin to burst, incorporate seasonings and reserved pasta water. Simmer for an additional 2-3 minutes until the sauce slightly thickens and becomes glossy.
- Combine cooked pasta directly into the tomato sauce, sprinkling parmesan cheese throughout. Toss thoroughly to ensure every pasta strand is evenly coated. Gently fold in the previously cooked zucchini and freshly chopped basil. Give a final delicate stir to marry all flavors before serving immediately.
Notes
- Reserve pasta water strategically to help create a silky, glossy sauce that perfectly coats every pasta strand.
- Caramelize zucchini slowly over medium heat to develop rich, golden edges without burning, which adds depth and sweetness to the dish.
- Press tomatoes gently while cooking to release natural juices, creating a vibrant, fresh sauce without additional liquid.
- Fold zucchini and basil at the end to maintain their bright flavors and prevent overcooking, ensuring maximum texture and taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 335
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 10 mg