Ingredients
Scale
- 340 g dried pasta (spaghetti, penne, or fusilli)
- 2 tablespoons olive oil
- 2 medium zucchinis, sliced into half-moons
- 1.5 cups cherry tomatoes, halved
- 3 cloves garlic, finely minced
- 0.5 teaspoon fine salt
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon red pepper flakes (optional)
- 1 teaspoon Italian herb seasoning
- 0.25 cup grated Parmesan cheese, plus extra for garnish
- 0.25 cup fresh basil, chopped
- 120 ml reserved pasta cooking water (as needed)
Instructions
- Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente. Reserve 120 ml of pasta water, then drain the pasta and set it aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add zucchini and sauté for 3–4 minutes until just tender.
- Add garlic and continue to cook for 1 minute until fragrant. Stir in cherry tomatoes and cook for an additional 2–3 minutes, allowing tomatoes to soften and release their juices.
- Add the drained pasta to the skillet with the sautéed vegetables. Season with salt, black pepper, red pepper flakes (if using), and Italian seasoning. Toss to combine thoroughly. If needed, add reserved pasta water a little at a time to adjust the consistency.
- Gently fold in grated Parmesan cheese and chopped basil until the pasta is fully coated and the cheese melts into the sauce. Divide among plates and top with additional Parmesan and fresh basil if desired. Serve immediately.
Notes
For a vegan version, skip the Parmesan cheese or use a plant-based alternative and consider adding nutritional yeast for a cheesy flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg