Imagine a plate bursting with vibrant colors, fresh summer vegetables, and a mouthwatering aroma that instantly transports you to the sun-drenched hills of Italy. This Tomato Zucchini Summer Pasta is not just a meal—it's a culinary escape that combines simplicity and extraordinary flavor in every single bite. Whether you're looking to impress dinner guests or treat yourself to a quick, nutritious weeknight dinner, this recipe is about to become your new summer obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta
- 2 medium zucchini
- 2 cups cherry tomatoes
- 1/4 cup olive oil
- 2 cloves garlic
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 8 oz of your favorite pasta, 2 medium zucchinis, 2 cups of cherry tomatoes, 1/4 cup of olive oil, 2 cloves of garlic, and salt and pepper to taste.
- Fill a large pot with water and bring it to a boil over high heat. Once boiling, add a generous pinch of salt to the water.
- Add the pasta to the boiling water and cook according to the package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, wash the zucchinis and cherry tomatoes. Slice the zucchinis into thin rounds or half-moons, and halve the cherry tomatoes.
- In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the minced garlic (you can mince it finely or slice it thinly) and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the sliced zucchini to the skillet and sauté for about 5-7 minutes, stirring occasionally, until they are tender and slightly golden.
- Once the zucchini is cooked, add the halved cherry tomatoes to the skillet. Cook for an additional 3-5 minutes until the tomatoes are softened and start to burst.
- When the pasta is ready, reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
- Add the drained pasta to the skillet with the zucchini and tomatoes. Toss everything together, adding a bit of the reserved pasta water if needed to help the sauce adhere.
- Season the pasta with salt and pepper to taste. Toss again to combine all the flavors evenly.
- Remove the skillet from heat and let it cool for a minute. Serve the Tomato Zucchini Summer Pasta warm, garnished with fresh herbs or grated cheese if desired.
- Enjoy your delicious and vibrant summer pasta dish!
Tips
- Choose Fresh Ingredients: The key to this dish is using the freshest zucchini and cherry tomatoes you can find. Farmers' markets are perfect for selecting peak-of-season produce.
- Don't Overcook the Vegetables: Sauté zucchini and tomatoes just until tender to maintain their vibrant color and nutritional value.
- Reserve Pasta Water: Always save some pasta water before draining. Its starchy goodness helps create a silky sauce that clings perfectly to the pasta.
- Customize Your Flavor: Feel free to add fresh basil, grated Parmesan, or even a sprinkle of red pepper flakes to personalize your dish.
- Al Dente is Key: Cook pasta just until it's tender but still has a slight bite. This ensures the best texture and authentic Italian-style pasta.
Nutrition Facts
Calories: 360kcal
Carbohydrates: 46g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
