Ingredients
Scale
- 8 oz (225 g) pasta of your choice (penne, spaghetti, or fusilli)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 large zucchini, sliced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup fresh basil leaves, chopped
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese (optional)
Instructions
- Cook the pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add cherry tomatoes and zucchini slices, and cook for 5-7 minutes until tender.
- Add the cooked pasta to the skillet with vegetables. Toss everything together, season with red pepper flakes, salt, and pepper. Stir in chopped basil leaves for fresh flavor.
- Serve hot, topped with freshly grated Parmesan cheese if desired. Garnish with more basil leaves and a drizzle of olive oil for extra flavor.
Notes
- Feel free to substitute zucchini with other vegetables like bell peppers, spinach, or asparagus.
- To make this vegan, omit the Parmesan cheese or use a vegan alternative.
- This recipe is quick and best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: Italian-inspired
- Diet: Vegetarian, Nut-Free
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 370 Kcal
- Sugar: 8g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg