Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (spaghetti or penne work well)
- 2 medium zucchinis, spiralized or sliced into thin strips
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs (basil, oregano, thyme)
- Salt and black pepper to taste
- Fresh basil leaves for garnish (optional)
- Grated Parmesan cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving about half a cup of pasta water.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- Add halved cherry tomatoes and cook for 3-4 minutes until they begin to burst.
- Toss in the zucchini slices and cook for an additional 2-3 minutes until tender but still vibrant.
- Add the cooked pasta to the skillet. Sprinkle in Italian herbs, salt, and black pepper.
- Stir everything together, gradually adding reserved pasta water to create a light, glossy sauce. Cook for 1-2 minutes to blend flavors.
Notes
- Use fresh, ripe tomatoes for the best flavor.
- Do not overcook the zucchini to keep it crisp-tender and preserve nutrition.
- For a richer sauce, add a dollop of butter or a splash of cream during the final step.
- For added protein, toss in grilled chicken or shrimp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: Fifty g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 5 mg