Pasta with Zucchini and Tomatoes
This delicious Pasta with Zucchini and Tomatoes recipe combines fresh ingredients for a quick and healthy meal.
Equipment
- Large ceramic non-stick skillet
Ingredients
Pasta and Vegetables
- 7 oz short pasta, penne, fusilli or farfalle
- 2 lbs zucchini, chopped in bite size pieces
- 1 lb grape tomatoes or cherry tomatoes, cut in halves
- 3 tablespoon olive oil, extra virgin
- 6 cloves garlic, minced
- ⅓ cup Parmesan cheese, grated
- 1 cup fresh parsley or ½ cup basil, finely chopped
- 1 teaspoon salt
- Ground black pepper, to taste
Instructions
Cooking Instructions
- Cook pasta as per package instructions undercooking by 2-3 minutes or until pasta is al dente, cooked but firm.
- While pasta is cooking, preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tablespoon of oil to coat. Add zucchini and cook for 5 minutes, stirring occasionally. Transfer to a bowl and set aside.
- Return skillet to the stove and swirl 1 tablespoon of oil to coat, add tomatoes and cook for 3 minutes, stirring occasionally. Add garlic and cook for 1 minute, stirring a few times.
- Turn off heat and add cooked pasta and zucchini, remaining 1 tablespoon of oil, salt, pepper, cheese and parsley or basil; stir and serve. Adjust any seasonings to taste and enjoy this 20 minute amazingness!
Notes
Refrigerate in an airtight container for up to 1 day. Do not freeze.
Nutrition
Serving: 1servingCalories: 369kcalCarbohydrates: 51gProtein: 15gFat: 14gSaturated Fat: 3gCholesterol: 6mgSodium: 752mgFiber: 4gSugar: 9g
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