Easy Tomato Zucchini Pasta (Printable Version)
# What You'll Need:
→ For Pasta
01 -
1/2 cup starchy pasta water, for later if needed
02 -
1/4 cup grated Parmesan, plus some more to sprinkle on top
03 -
1 teaspoon Italian blend seasoning
04 -
1/2 teaspoon optional chili flakes
05 -
1/4 teaspoon ground black pepper
06 -
1/2 teaspoon salt
07 -
3 garlic cloves, finely chopped
08 -
1 and a half cups cherry tomatoes, cut in half
09 -
2 medium zucchinis, cut into half circles
10 -
2 tablespoons extra virgin olive oil
11 -
12 ounces of your favorite pasta (fusilli, spaghetti or penne)
12 -
1/4 cup chopped fresh basil
# Steps to Follow:
01 -
Toss in parmesan and chopped basil and stir everything together so the pasta gets a nice cheesy coating. Spoon it out onto plates. If you want more basil or cheese, go ahead and add them before you eat.
02 -
Now toss your drained pasta into the pan with the veggies. Sprinkle in the salt, black pepper, chili flakes if you like it spicy, and some Italian seasoning. Give it a good mix. Splash in a bit of the pasta water if it looks dry so the sauce sticks everywhere.
03 -
Grab a big pan and warm up your olive oil over medium heat. Toss in the zucchini and let them cook for a few minutes so they’re just tender. Add in the chopped garlic and let it cook for about a minute so it smells amazing. Throw in the cherry tomatoes and let those soften for a couple more minutes.
04 -
First, fill a big pot with water and salt it. When it’s boiling, drop in your pasta. Cook until it’s just done, usually how the box says—don’t forget to scoop out half a cup of that cooking water and set it aside! Drain the rest and keep your noodles ready.
# Additional Tips:
01 -
Toss in some mushrooms or bell peppers if you like a little more crunch and flavor.
02 -
Pop in a dab of butter or pour a bit of cream with your cheese to make it extra creamy.
03 -
Want to skip gluten? Use gluten-free pasta and you're good!