Tomato Zucchini Pasta

Tomato Zucchini Pasta

A light, fresh, and veggie-packed pasta dish that’s quick, healthy, and bursting with summer flavors!

Ingredients

(Serves 4)

• 8 oz pasta (penne, spaghetti, or your favorite shape)

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 small onion, finely diced

• 1 medium zucchini, sliced into half-moons

• 1 medium yellow squash, sliced into half-moons (optional, for extra veggies)

• 1 pint cherry tomatoes, halved

• ¼ tsp red pepper flakes (optional, for heat)

• ½ tsp dried oregano

• ½ tsp dried basil

• Salt & black pepper to taste

• ¼ cup grated Parmesan cheese, plus extra for serving

• ¼ cup fresh basil, chopped (or parsley)

• 1 tbsp lemon juice (optional, for brightness)

Instructions

1. Cook the Pasta – Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.

2. Sauté Veggies – Heat olive oil in a large skillet over medium heat. Add onion and cook until soft (~3 mins). Stir in garlic and red pepper flakes, cooking for 30 seconds until fragrant.

3. Add Zucchini & Squash – Toss in zucchini and yellow squash, cooking for 4-5 minutes until slightly tender.

4. Tomatoes & Seasoning – Add cherry tomatoes, oregano, basil, salt, and pepper. Cook 2-3 minutes until tomatoes soften.

5. Combine with Pasta – Add cooked pasta to the skillet, tossing with a splash of reserved pasta water to create a light sauce.

6. Finish & Serve – Stir in Parmesan, fresh basil, and lemon juice. Adjust seasoning and serve with extra cheese on top.

Variations

• Protein Boost – Add grilled chicken, shrimp, or white beans.

• Creamy Twist – Stir in 2 tbsp ricotta or cream cheese for richness.

• Vegan Option – Skip Parmesan or use nutritional yeast.

Perfect for a quick weeknight meal—light yet satisfying! 🍝🍅