Garden Fresh Zucchini Pasta with Roasted Cherry Tomatoes
Fresh Garden Tomato Zucchini Pasta features tender pasta tossed with sautéed zucchini, sweet tomatoes, garlic, olive oil, herbs, and Parmesan for a light seasonal meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
12 ounces penne or fusilli pasta
2 medium zucchini, sliced into half-moons
2 cups cherry tomatoes, halved
3 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes optional
1/3 cup grated Parmesan cheese
1/4 cup fresh basil leaves, torn
Instructions
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Bring a large pot of salted water to a boil.
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Cook pasta according to package directions until tender with slight firmness.
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Reserve 1/2 cup pasta cooking liquid, then drain pasta.
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Warm olive oil in a large skillet over medium heat.
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Add garlic and cook briefly until fragrant.
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Add sliced zucchini and cook about 4 to 5 minutes until slightly golden.
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Stir in halved tomatoes and cook until juices release.
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Season with salt, pepper, and optional red pepper flakes.
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Add drained pasta to the skillet and toss with vegetables.
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Add a few tablespoons reserved pasta water if needed for a light sauce.
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Stir in Parmesan cheese until melted.
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Fold in fresh basil and serve warm.
Notes
Whole-grain pasta adds extra fiber and nutty flavor.
A squeeze of lemon just before serving brightens the tomato sauce.