Description

A fresh, vibrant pasta dish combining sweet cherry tomatoes and tender zucchini with al dente pasta, garlic, basil, and parmesan. This simple, Mediterranean-inspired recipe is perfect for a quick weeknight dinner or a summery dinner party.

Ingredients

12 oz pasta (spaghetti or penne)
2 tbsp extra virgin olive oil
3 cloves garlic, minced
2 medium zucchinis, thinly sliced
2 cups cherry tomatoes, halved
Salt and black pepper, to taste
Crushed red pepper flakes (optional)
1/2 cup fresh basil leaves, torn
1/2 cup grated Parmesan cheese
Reserved pasta water (as needed)

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Instructions

Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserve 1 cup of the pasta water, then drain.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add zucchini slices and cook for 3–4 minutes until softened but still slightly firm.
Add halved cherry tomatoes, season with salt, pepper, and optional red pepper flakes. Cook until tomatoes begin to burst and release juices, about 5 minutes.
Add the cooked pasta to the skillet. Pour in a splash of reserved pasta water and toss everything together until the sauce coats the pasta. Add more water as needed.
Remove from heat. Stir in torn basil leaves and grated Parmesan cheese. Toss well and serve immediately.

Notes

No need to peel the zucchini—just wash and trim the ends.
Use high-quality olive oil and ripe cherry tomatoes for best flavor.
Optional garnishes: extra Parmesan, basil, toasted pine nuts, or lemon juice.