Tomato Zucchini Pasta

Here’s a light, fresh, and flavorful Tomato Zucchini Pasta — perfect for summer nights or a cozy weeknight meal. 🍅🥒🍝

🌿 Tomato Zucchini Pasta

Ingredients (serves 4)

• 12 oz pasta (spaghetti, penne, or your favorite)

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 3–4 cloves garlic, minced

• 2 medium zucchinis, halved lengthwise and sliced

• 2 cups cherry tomatoes (or 3 large ripe tomatoes, chopped)

• ½ tsp red pepper flakes (optional, for a little kick)

• 1 tsp Italian seasoning (or basil + oregano)

• Salt & black pepper, to taste

• ½ cup freshly grated Parmesan (or pecorino)

• Fresh basil leaves, for garnish

Instructions

1. Cook Pasta

   • Bring a large pot of salted water to a boil.

   • Cook pasta until al dente, reserving 1 cup pasta water before draining.

2. Sauté Veggies

   • In a large skillet, heat olive oil over medium heat.

   • Add onion, cook 3 minutes until soft.

   • Stir in garlic, cook 1 minute.

   • Add zucchini and sauté until slightly golden but still tender (about 5 minutes).

3. Add Tomatoes & Seasoning

   • Add cherry tomatoes (or chopped tomatoes).

   • Cook until they soften and release juices, about 5–7 minutes.

   • Stir in Italian seasoning, red pepper flakes, salt, and pepper.

4. Toss with Pasta

   • Add drained pasta to the skillet.

   • Toss with the zucchini-tomato mixture, adding reserved pasta water a splash at a time until saucy.

   • Stir in half the Parmesan.

5. Serve

   • Divide among bowls, top with more Parmesan and fresh basil.

🌟 Optional add-ins:

• Grilled chicken, shrimp, or sausage for protein

• A splash of white wine or balsamic vinegar for depth

• Crumbled feta or goat cheese instead of Parmesan for tang

Would you like me to also give you a creamy version of this pasta (with a light Parmesan or ricotta sauce)?