Description

This light and satisfying pasta brings together fresh zucchini, sweet cherry tomatoes, garlic, and herbs for a naturally flavorful dish that feels both cozy and refreshing.

Ingredients

12 oz pasta (spaghetti, linguine, or your favorite shape)
2 medium zucchini, sliced
2 cups cherry or grape tomatoes, halved
2 tbsp extra virgin olive oil
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes (optional)
1/2 cup fresh basil leaves, torn
Salt and black pepper to taste
1/2 cup grated Parmesan or vegan Parmesan

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Instructions

Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water, then drain.
Heat olive oil in a large skillet over medium heat. Add zucchini and a pinch of salt; sauté until just tender and lightly golden.
Add tomatoes to the skillet and cook until they begin to burst, about 5–7 minutes.
Stir in garlic and red pepper flakes; cook for 1 minute until fragrant.
Add the cooked pasta to the skillet. Toss with the vegetables, adding pasta water as needed to loosen and bind the sauce.
Off heat, stir in fresh basil. Season with additional salt and pepper. Top with grated Parmesan and serve.

Notes

Add lemon zest or a drizzle of olive oil for brightness.
Grilled chicken, shrimp, or chickpeas are great protein additions.
Can be made vegan with a plant-based Parmesan alternative.