Print

Summer Zucchini and Tomato Pasta

Print Recipe

A fresh and colorful pasta dish combining tender zucchini, sweet cherry tomatoes, and fragrant basil in a light garlic and olive oil sauce, finished with Parmesan for the perfect summer meal.

Ingredients

Scale
  • 12 oz rotini pasta (or your favorite short pasta)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 medium zucchinis, sliced into half moons
  • 2 cups cherry tomatoes, halved
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup fresh basil leaves, chopped

Instructions

  1. Cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
  3. Add zucchini and cook for 4–5 minutes until just tender.
  4. Stir in cherry tomatoes and cook for another 2–3 minutes until they soften slightly. Season with salt, pepper, and red pepper flakes if using.
  5. Add cooked pasta to the skillet along with a splash of reserved pasta water. Toss to combine and heat through.
  6. Remove from heat, stir in Parmesan cheese and fresh basil, then serve immediately.

Notes

  • For extra flavor, add grilled chicken or shrimp.
  • Use whole wheat pasta for a healthier twist.
  • Can be served warm or at room temperature as a pasta salad.

Nutrition

Keywords: zucchini pasta, tomato basil pasta, summer pasta recipe, vegetarian pasta

Find it online: https://epicrecipebox.com/summer-zucchini-and-tomato-pasta/